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Surdyk's Greek Orzo Salad
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
1. 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.
2. 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.
5 Stars---this recipe has become a family staple!!!
8/30/2010 10:41:16 AM Report Abuse