Adapted from a recipe found on Skinnytaste.com.
This Greek Orzo Salad is perfect for any outdoor gathering this summer. Your friends and family will delight in the subtle Mediterranean flavors that make this salad bright and fresh. Enjoy!
Ingredients:
- 5 tbsp red wine vinegar
- 4 tbsp lemon juice
- 1/3 cup olive oil
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1.5 tsp kosher salt
- 16 oz orzo pasta - whole wheat preferred
- 1/2 cup pitted & halved kalamata olives - plus 2 tbsp brine
- 1/3 cup red onion - diced small
- 3 cups English cucumber - diced small
- 2 cups halved grape tomatoes
- 1 orange bell pepper - diced
- 1/2 cup feta cheese - cubed
- fresh oregano (optional garnish)
Preparation:
Cook the orzo in salted water according to Pkg directions, adding 0ne minute beyond al dente for perfect salad pasta. Drain and rinse under cold water until cool. Also run the pot under cold water. Let the pasta drip dry in the colander for about a minute and then transfer to the cooled pot . Blend in a little olive oil to prevent sticking.
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In a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine.
Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Taste for salt and adjust as needed.
Add the cheese just before ready to serve.
Variations:
For added protein and still vegetarian, add chickpeas. Beef strips, shredded chicken or even shrimp will work well also.
Blessed be… and happy cooking!