INGREDIENTS
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1 pound orzo
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1 teaspoon Dijon mustard
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1/2 cup olive oil
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2 lemons, juiced
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Kosher salt and freshly ground black pepper
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2 cups halved red and yellow cherry tomatoes
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1 cup slivered almonds, toasted
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1 small red onion, finely chopped
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2 green onions, thinly sliced (white and green parts)
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2 tablespoons chiffonade fresh basil leaves
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2 tablespoons chiffonade fresh mint leaves
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5 ounces crumbled feta cheese