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Greek Orzo Salad
- Makes: 6 servings
- Yield: 6 main-dish servings
Olives and feta give salty punch to this pasta salad from Surdyks Liquor and Cheese Shop in Minneapolis.
dried orzo (rosamarina) (8 ounces)
feta cheese, cubed or coarsely crumbled
chopped roma tomatoes
chopped pitted kalamata olives
snipped fresh basil
snipped fresh flat-leaf parsley
small clove garlic, minced
snipped fresh oregano
Salt and ground black pepper
Cook orzo 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.
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.
(Greek Orzo Salad)
Servings Per Recipe 6, pro. (g) 10, vit. A (IU) 389, carb. (g) 31, vit. C (mg) 10, calcium (mg) 202, cal. (kcal) 362, iron (mg) 2, fiber (g) 2, sodium (mg) 596, Fat, total (g) 22, chol. (mg) 33, sat. fat (g) 7