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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Ingredients

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Directions

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  • 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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Instructions Checklist
  • 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; 22 g total fat; 7 g saturated fat; 33 mg cholesterol; 596 mg sodium. 31 g carbohydrates; 2 g fiber; 10 g protein; 389 IU vitamin a; 10 mg vitamin c; 202 mg calcium; 2 mg iron;

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