Surdyk's Greek Orzo Salad

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Published on Midwest Living (http://www.midwestliving.com)

Surdyk's Greek Orzo Salad

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Makes: 6 servings
Yield: 6 main-dish servings
Prep 30 mins
Chill 3 hrs

Ingredients

1 1/4 cups dried orzo (rosamarina) (8 ounces)
8 ounces feta cheese, cubed or coarsely crumbled
1 cup chopped roma tomatoes
1/2 cup chopped pitted kalamata olives
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh flat-leaf parsley
1/3 cup olive oil
3 tablespoons lemon juice
1 small clove garlic, minced
1/2 teaspoon snipped fresh oregano
Salt and ground black pepper

Directions

Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl. Cover; chill in the refrigerator for 1 to 2 hours. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.
For Dressing: In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano. Shake vigorously to combine. Pour dressing over pasta mixture; toss to coat. Season to taste with salt and ground black pepper. Cover; chill in the refrigerator for 2 to 24 hours. Makes 6 main-dish servings.

Nutrition Facts

(Surdyk's Greek Orzo Salad)

Servings Per Recipe 6, calcium (mg) 202, iron (mg) 2, cal. (kcal) 362, sat. fat (g) 7, Fat, total (g) 22, chol. (mg) 33, sodium (mg) 596, fiber (g) 2, pro. (g) 10, carb. (g) 31, vit. A (IU) 389, vit. C (mg) 10

Source URL (retrieved on May 22, 2013): http://www.midwestliving.com/recipe/salads/surdyks-greek-orzo-salad/

Links:
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[2] http://images.meredith.com/bhg/images/recipe/p_R040730.jpg
[3] http://my.midwestliving.com/common/register.jsp?regSource=4092&returnURL=http://www.midwestliving.com/print/11924/