Grecian Orzo Salad
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
-
Vinaigrette
- 1⁄2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1⁄4 cup extra virgin olive oil
- 1 1⁄2 teaspoons finely chopped fresh dill
- 1⁄2 teaspoon minced garlic
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon ground black pepper
-
Salad
- 1 cup orzo pasta
- 2 ounces feta cheese, crumbled
- 3⁄4 cup finely diced red bell pepper
- 1⁄3 cup kalamata olive, pitted and quartered
- 2 tablespoons thinly sliced scallions (white and light green parts only)
- 1 1⁄2 tablespoons finely chopped oregano leaves
directions
- In small glass or stainless steel bowl, whisk the vinaigrette ingredients.
- Cook pasta, al dente, according to package instructions. Drain and place in a bowl.
- Add a little bit of the vinaigrette to the pasta and let cool.
- Add the rest of the vinaigrette and salad ingredients, toss and serve right away or refrigerate.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Made this for Spring PAC 2012 and this was a great choice. I cut the recipe in half but otherwise followed the instructions (I did add some lemon pepper) and let it sit in the fridge for a couple of hours before serving. A great dish for warm spring/summer days. Next time, I think I will add a few shrimp for a complete meal. Thank you for posting.