Orzo Salad With Salmon, Herbs, and Yogurt Vinaigrette

• 1 (3 3/4 ounce) can pink salmon or 1 (3 3/4 ounce) can red salmon
• 1 cup cherry tomatoes, cut in half
• 1 cup peeled and diced English cucumber (about 1/2 cucumber, regular cucumber works as a substitute, but the flavor is slightly different)
• 12 tablespoon fresh chives, finely minced
• 12 tablespoon fresh dill, finely minced
• 1 tablespoon fresh flat-leaf parsley, finely minced
• 2 tablespoons fresh lemon juice
• 13 cup plain low-fat yogurt
• 1 teaspoon lemon zest
• 1 tablespoon honey
• 18 cup extra-virgin olive oil
• 14 teaspoon coarse salt
• 18 teaspoon fresh ground pepper

1. Cook the orzo according to package directions; drain.
2. In a small bowl, whisk together the vinaigrette ingredients.
3. Transfer the orzo to a large bowl.
4. Add the remaining ingredients and toss gently with the dressing.
5. Makes 4 to 6 servings.

pink salmon, cherry tomatoes, cucumber, fresh chives, fresh dill, parsley, lemon juice, yogurt, lemon zest, honey, extravirgin olive oil, salt, ground pepper

Taken from www.food.com/recipe/orzo-salad-with-salmon-herbs-and-yogurt-vinaigrette-502132 (may not work)