Greek Orzo Salad
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4-8
ingredients
- 6 ounces uncooked orzo pasta
- 3 tablespoons finely chopped red onions
- 3 tomatoes, seeded and chopped
- 2 tablespoons chopped fresh basil
- 2 tablespoons finely chopped kalamata olives
- 2 tablespoons capers (the small ones)
- 1 teaspoon grainy mustard (such as Maille)
- 6 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- salt (to taste)
- pepper (to taste)
- 4 ounces feta cheese, crumbled
directions
- Boil Orzo pasta in water until al dente.
- Drain and allow to cool.
- Mix the pasta with the onion, tomato, basil, olives, and capers.
- In a small bowl whisk together the mustard and lemon juice.
- Gradually whisk in the oil until it forms an emulsion.
- Add in the oregano, salt and pepper.
- Pour over the pasta mixture and toss to coat.
- Chill in the refrigerator until cold.
- Toss in the feta cheese and chill until ready to serve.
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Reviews
-
Hands down, the best Greek pasta salad I've made or tasted yet!! (and I've made a lot of them). I had two picnics two days in a row, so I used 1 lb of orzo and doubled everything else. Then I realized I was out of capers, so I used extra kalamata olives instead. The first day was delicious, and the second day was delicious x10! I couldn't believe it could get even better! YUMMM!!!
RECIPE SUBMITTED BY
gingerkitten D
United States