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Prep Time: 7 Minutes Cook Time: 60 Minutes |
Ready In: 67 Minutes Servings: 8 |
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I needed to make a side dish for a potluck and didn't have time to run to the grocery store. Used what I had on hand and it turned out pretty good and there wasn't any left at the end of the evening. I LOVE olives and feta of any kind so I was liberal, use as many or as little as you want to fit your tastes. When making this for myself, I will probably add more olives and feta! Number of servings is a guestimate. **Cook time includes 1 hour to chill. Ingredients:
1 cup uncooked orzo pasta |
1 cup pimento stuffed olive |
1 cup kalamata olive |
3 pepperoncini peppers (sliced) |
1/2 cup marinated artichoke hearts |
1 cup danish feta cheese marinated in oil (can sub crumbled) |
1/4 cup newman's own caesar salad dressing |
Directions:
1. Cook Orzo al dente.
2. Drain pasta and rinse under cold water.
3. In medium bowl combine orzo, olives, pepperoncinis and artichokes.
4. If using feta in oil, drain, reserving 1 tablespoon of oil.
5. Add feta and the reserved tablespoon of oil to orzo and olives.
6. Add salad dressing and stir to coat.
7. Refrigerate for at least one hour and stir before serving.
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