Surdyk's Greek Orzo Salad |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Very nice pasta salad that I found on Midwest Living's site. Add some meat if you would like a more substantial main dish salad-I added cubed grilled chicken breast to the leftover salad and it was very good. Cook time includes chill time. Ingredients:
8 ounces dried orzo pasta (1 1/4 cups) |
8 ounces feta cheese (cubed or coarsely crumbled) |
1 cup chopped roma tomato |
1/2 cup chopped pitted kalamata olive |
1 tablespoon snipped fresh basil |
1 tablespoon snipped fresh flat-leaf parsley |
1/3 cup olive oil |
3 tablespoons lemon juice |
1 small garlic clove, minced (i used 2) |
1/2 teaspoon snipped fresh oregano |
salt & fresh ground pepper, to taste |
Directions:
1. Cook pasta according package directions. Drain, rinse with cold water and drain again. Put in a large bowl, cover and chill for 1-2 hours.
2. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta and stir to combine.
3. For the dressing, place olive oil, lemon juice, garlic, and oregano in a jar with a screw-top lid. Shake vigorously to combine, then pour over pasta mixture and toss to coat. Season to taste with salt and ground black pepper.
4. Cover and chill for 2 to 24 hours.
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