Recipe finder
Surdyk's Greek Orzo Salad
- 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