Prep 40 mins
Cook 0 mins
This is a variation of a recipe I came up with years ago. Because the ingredients are combined while the pasta is still warm, the dressing really soaks in and some of the cheese melts, leaving a creamy texture. I usually have a little bit of the dressing left over, which I save for spinach salad later. Hope you enjoy!
- 1⁄4 cup balsamic vinegar
- 1 1⁄2 teaspoons dried basil
- 1 1⁄2 teaspoons dried oregano
- 2 tablespoons Dijon mustard
- 1 1⁄2 tablespoons olive oil
- 1 tablespoon water
- 1⁄8 teaspoon black pepper
- 3 garlic cloves, minced
- 1 cup orzo pasta, uncooked
- 1⁄2 cup sliced kalamata olive
- 1⁄2 cup chopped fresh tomato
- 1 (8 ounce) can garbanzo beans, drained and rinsed (optional)
- 5 -6 ounces feta cheese, crumbled
- Combine vinaigrette ingredients in a small bowl and whisk to combine. Set aside.
- Cook orzo according to package directions. Drain and transfer to a medium-size bowl.
- While pasta is still hot, stir in the rest of salad ingredients and dressing to taste.
- Salad is good immediately while still warm, or also chilled or at room temperature.
This is an outstanding salad, my entire family loves it. After trying it as written several times, and after reading several of the other reviews, I backed off the balsamic to 2T and the dijon to 1T and find the flavors blend perfectly for us. Balsamic vinegar can be a little overwhelming, and I find dijon mustard can be too salty unless used in moderation. The orzo has a nice texture too, never had it before. Great recipe!
Excellent salad! My husband loved it (which surprised me) as well as our guests. The first time I made this, I cut the mustard in half, based on other reviews but left everything else the same.
SO GOOD! This was a great salad. I didn't have any garbanzo's, but I added some seedless cucumber once the rest of the salad was room temperature, with the juice of 1/2 of a lemon. The dressing is great, too. Thanks for posting!