Greek Orzo Salad
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 2 tablespoons olive oil
- salt
- 1 lb orzo
- 1 large red bell pepper, 1/4 in. diced
- 1⁄2 cup Greek olive, seeded and diced in 1/4 's (Kalamata)
- 1⁄4 teaspoon garlic, minced
- 1 tablespoon chopped onion
- 3 tablespoons lemon juice, fresh squeezed
- 2 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
- 2 tablespoons basil, chopped
- 1⁄4 teaspoon crushed red pepper flakes
- fresh ground pepper
- 1⁄4 lb feta cheese
-
Optional
- pepperoncini pepper
- tomatoes (I use grape tomatoes)
directions
- Boil 4 Qts. Water, add 1 tbls. Oil and 1 Tbls. Salt.
- Add Orzo and cook till al dente. Drain and toss in 1 Tbls. Olive Oil, let cool.
- Pit the Olives and 1/4 them, and dice the Red Bell Pepper and set aside.
- Combine the Basil, Garlic, Onion, Red Crushed Pepper, Lemon juice, Red Vinegar, 6 Tbls. Olive Oil and season with pepper and a pinch of salt and mix well.
- In a mixing bowl, combine the Orzo, Red Pepper and olives. Fold in the dressing and toss well.
- Refrigerate until ready to serve (Up to 8 hours).
- Top with Feta Cheese just before serving and toss to combine.
- Add your optional ingredients and mix.
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