Greek Orzo Salad
This Greek Orzo Salad is perfect to make year round and it goes perfectly with grilled chicken. It's a healthy and filling veggie packed side dish that will leave everyone craving more!
fresh lemon juice
Salt and freshly ground black pepper
(8 oz) dry orzo
(5 oz) crumbled feta
medium English cucumber
(10.5 oz) pkg. grape tomatoes, halved
sliced kalamata olives
(or 3/4 cup sliced black olives)
chopped red onion
, rinsed under water to remove harsh bite
chopped fresh basil
chopped fresh parsley
In a jar, mix together olive oil, lemon juice, garlic and season with salt and pepper to taste, set aside.
Cook orzo according to directions listed on package. Drain and let cool (about 5 minutes. They'll start to stick to each other a bit but that's fine the dressing will break it up).
Add all of the salad ingredients, including cooked orzo, to a large bowl and toss. Pour dressing over top and toss to evenly coat.
Store in refrigerator, serve within a few hours for best results.
Don't add too much additional salt to this salad, as both the feta and olives are quite salty.
Other pastas you can use in this recipe are spiral, penne, bowtie or macaroni pasta (using the same weight). Even a cheese-filled tortellini would be delicious (use double the weight listed)
Recipe source: Cooking Classy
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