28 Jul
2022
Recipe of the Month for July
Orzo Salad
Ingredients
- 1½ cups dry orzo pasta
- 1 recipe Greek Salad Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- 2 Persian cucumbers, halved vertically, and sliced ¼-inch thick
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas, drained, and rinsed
- 4 ounces feta cheese, cut into ¼-inch cubes
- ⅓ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper
Instructions
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Bring a large pot of salted water to a boil.
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Prepare the pasta according to the package directions, or until slightly past al dente.
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Drain the orzo and toss it with a little olive oil, so that it doesn’t stick together. Spread onto a baking sheet to cool.
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Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
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In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives.
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Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat.
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Garnish with the remaining herbs and serve
