Greek Orzo Salad
this delicious pasta salad is made with tender orzo, bright tomatoes, crisp cucumbers, plenty of fresh herbs, tangy feta and olives, and it's all tossed in a zesty lemony vinaigrette. It's a breeze to prepare and can be ready in 25 minutes or less!
fresh lemon juice
Salt and freshly ground black pepper
cups (8 oz)
cup (5 oz)
(10.5 oz) pkg.
sliced kalamata olives
(or 3/4 cup sliced black olives)
chopped fresh basil
chopped fresh parsley
In a medium mixing bowl whisk together olive oil, lemon juice, garlic and season with salt and pepper to taste, set aside.
Cook orzo according to directions listed on package to al dente or just 1 minute shy. Drain and rinse under cold water for about 10 seconds. Drain well.
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 up to 2 days.
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 makes about 10 cups.
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