Ingredients
1 cup uncooked orzo
2 mini cucumbers (or 1/2 English cucumber) chopped
2 tablespoons red onion chopped
2 tablespoons capers drained
6 ounces sliced smoked salmon (tear into bite-size pieces)
Dressing:
2 heaping tablespoons mayo
1 heaping tablespoon sour cream or plain Greek yogurt
1/2 teaspoon Dijon mustard
1/2 tablespoon olive oil
1 tablespoon lemon juice + zest of 1 lemon
1/8 teaspoon garlic powder
1 tablespoon fresh dill chopped
Salt & pepper to taste
Instructions
Boil a salted pot of water for the orzo and cook it al dente according to package instructions. When it's done, rinse it with cool water and drain it thoroughly, then add it to a large bowl.
Meanwhile, combine the dressing ingredients in a small bowl. Prep your other salad ingredients and add them to the large bowl.
Toss the ingredients together (I also like to add plenty of salt & pepper as there's quite a lot of pasta and you don't want it to be bland - be sure to taste and season as needed). You can serve the salad right away or chill it for a while first. This pasta salad is best served cold vs. room temperature.