Greek Style Orzo Salad With Balsamic Vinaigrette |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a variation of a recipe I came up with years ago. Because the ingredients are combined while the pasta is still warm, the dressing really soaks in and some of the cheese melts, leaving a creamy texture. I usually have a little bit of the dressing left over, which I save for spinach salad later. Hope you enjoy! Ingredients:
1/4 cup balsamic vinegar |
1 1/2 teaspoons dried basil |
1 1/2 teaspoons dried oregano |
2 tablespoons dijon mustard |
1 1/2 tablespoons olive oil |
1 tablespoon water |
1/8 teaspoon black pepper |
3 garlic cloves, minced |
1 cup orzo pasta, uncooked |
1/2 cup sliced kalamata olive |
1/2 cup chopped fresh tomato |
1 (8 ounce) can garbanzo beans, drained and rinsed (optional) |
5 -6 ounces feta cheese, crumbled |
Directions:
1. Combine vinaigrette ingredients in a small bowl and whisk to combine. Set aside.
2. Cook orzo according to package directions. Drain and transfer to a medium-size bowl.
3. While pasta is still hot, stir in the rest of salad ingredients and dressing to taste.
4. Salad is good immediately while still warm, or also chilled or at room temperature.
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