Greek Orzo Salad
I know I have posted this one before, but it truly is one of my favorite salads to make with barbecue food. Greek flavors of feta pair perfectly with the tomato, cucumber, artichoke, and olive flavors. Orzo pasta fills in the quantity nicely. You can add more to stretch the salad for a larger crowd. My original post.
Greek Orzo Pasta Salad
Serves 6-8
- 3/4 lb Orzo Pasta (I love the Barilla Brand)
- 1 cucumber, peeled and diced (I like the hot house or English ones they are most consistently good)
- 1 can artichoke hearts
- 1 can black olives (Greek style if you desire, but can be made with just regular olives if you wish)
- 1 package cherry or grape tomatoes (chopped tomato is fine too)
- fresh basil, chopped (to taste or 1 tsp of dried basil works in a pinch)
- 1/2 cup feta cheese, crumbled or cut in cubes if you like larger pieces of feta
- 1/2 jar roasted Red Peppers (optional)
For the Dressing:
- 6 Tbsp. olive oil
- 4 Tbsp. Red Wine Vinegar
- 1 Tbsp. mint
- 1 tsp dried oregano
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
Cook the Pasta according to the directions. Prepare the vegetables, and put in a large bowl. When the pasta is cooked, drained and cooled, add to the chopped veggies. Combine the ingredients of the dressing and pour over the pasta salad. Combine. Add the feta cheese last, it seems to hold together better then. Enjoy. This really is quite addicting. I think you will find it is as well.
Greek Orzo Salad
Veggies and Feta
Red Wine Vinegar Dressing
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