Greek Orzo Salad
- Makes: 6 servings
- Yield: 6 main-dish servings
- Prep 30 mins
- Chill 3 hrs
Olives and feta give salty punch to this pasta salad from Surdyk's Liquor and Cheese Shop in Minneapolis.
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 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.
- 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
(Greek Orzo Salad)
Servings Per Recipe 6, pro. (g) 10, vit. A (IU) 389, carb. (g) 31, vit. C (mg) 10, cal. (kcal) 362, calcium (mg) 202, iron (mg) 2, fiber (g) 2, sodium (mg) 596, Fat, total (g) 22, chol. (mg) 33, sat. fat (g) 7