Greek Orzo Salad

Dot Golding, LBSW

Green Acres of Center

1 cup uncooked orzo pasta (yields about 4 cups cooked)
2 cups peeled, seeded, quartered and sliced cucumbers
1 ½ cups quartered cherry tomatoes
1 cup crumbled feta cheese
½ cup coarsely chopped red onion
½ cup chopped fresh parsley
1 can sliced black olives

Cook pasta according to package directions. Do not overcook, usually about 10-14 minutes. Drain and toss with cold water to stop the cooking. In a large bowl combine pasta, cucumbers, tomatoes, feta cheese, onion, parsley, olives, salt and pepper.

Greek Orzo Salad Dressing Ingredients:
1/3 cup light olive oil
1/3 cup fresh lemon juice
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon black pepper

In a mini chopper combine olive oil, lemon juice, garlic, salt and pepper. Pulse until blended, usually about two or three times.
Toss with pasta mixture. Refrigerate at least two hours before serving for flavors to blend. Can be refrigerated overnight.

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