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Greek Orzo Pasta Salad
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Description
A twist on a traditional Greek salad with orzo pasta in place of the lettuce. A fantastic dish to bring to a potluck or in place of fries next to your burger.
Ingredients
- 16 ounces, weight Orzo Pasta
- 3 whole Medium Tomatoes
- 2 whole Cucumbers, Peeled
- ⅓ whole Green Pepper
- ⅓ whole Red Pepper
- ½ whole Medium Red Onion
- 4 ounces, weight Pitted Kalamata Olives
- 8 ounces, weight Crumbled Feta
- ⅓ cups Extra Virgin Olive Oil
- ⅓ cups Red Wine Vinegar
- 2 Tablespoons Oregano
- 1-½ teaspoon Basil
- ½ teaspoons Kosher Salt
- ½ teaspoons Cracked Black Pepper
Preparation
Cook pasta to al dente according to package directions. Drain and rinse pasta with cold water. Refrigerate until cool.
Dice tomatoes and peeled cucumbers. Thinly slice peppers and red onion. Drain Kalamata olives. Add vegetables and feta to large mixing bowl and stir to combine. Mix in cooled orzo pasta.
Whisk together olive oil and red wine vinegar. Mix in oregano, basil, salt and pepper. Pour into pasta and stir to combine. Refrigerate until ready to serve.
This makes a lot. I’d halve the recipe if it was just for our family dinner.
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The Country Cook on 8.20.2009
Very tasty. I think you could even use a Greek or Italian salad dressing in a pinch. I have to admit I added a little mayo to the dressing (heaven forbid I actually make something healthy…LOL). Great summertime salad – thank you!