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Olives and feta give salty punch to this pasta salad from Surdyk's Liquor and Cheese Shop in Minneapolis.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
chill:
3 hrs
total:
3 hrs 30 mins
Servings:
6
Yield:
6 main-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

362 calories; fat 22g; cholesterol 33mg; saturated fat 7g; carbohydrates 31g; insoluble fiber 2g; protein 10g; vitamin a 388.7IU; vitamin c 10mg; sodium 596mg; calcium 201.9mg; iron 1.8mg.
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