Recipe by flower7
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!
Top Review by fffdave
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!
- 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
Directions See How It's Made
- 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.