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Orzo Salad with Tomatoes, Olives & Feta
Ingredients
- 12 ounces orzo pasta
- 2 tablespoons plus 1/2 cup olive oil
- 1 1/2 cup crumbled feta
- 1 cup diced red bell pepper
- 1 cup diced yellow pepper
- 1 cucumber, peeled, seeded and diced
- 3/4 cup Kalamata olives, cut in half
- 4 green onions, trimmed and chopped
- 1 pint grape tomatoes, cut in half lengthwise
- 3 tablespoons fresh lemon juice
- 1 tablespoons white wine vinegar
- 1 tablespoons minced garlic
- 1 1/2 teaspoons dried oregano
- 1 teaspoons dijon mustard
- 1 teaspoons ground cumin
- Chopped Italian flat leaf parsley for garnish
Instructions
- Cook orzo in a large pot of boiling, salted water until tender but firm to the bite. Drain. Rinse with cold water and drain well. Transfer to a large bowl.
- Add 2 tablespooons olive oil, crumbled feta, bell peppers, cucumbers, olives, green onions and tomatoes to the orzo. Toss to mix well.
- In a small bowl combine lemon juice, vinegar, garlic, oregano, mustard and cumin. Mix well. Gradually whisk in 1/2 cup olive oil. Season dressing to taste with salt and pepper.
- Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. Can be prepared up to six hours in advance, covered tightly and refrigerated.
- Sprinkle with chopped parsley before serving.
Notes
- Recipe by Chef Paul Lindemuth
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/