Summer Orzo Feta Pasta Salad

Kittencalskitchen's Note:

Wonderful with a summertime BBQ! This needs to chill for 2 hours before serving. I have even added in 2 firm chopped tomatoes JUST before serving. Double up on the ingredients to feed a crowd!

• Total Time: 2 hrs
• Prep Time: 2 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 5

• 3 1/4 cups orzo pasta, cooked and cooled
• 1 cup cucumber, cubed
• 4 green onions, chopped (can use red onions, chopped)
• 2 cups feta cheese (crumbled into big chunks)
• 1 cup olive (sliced, and use black olives)
• 1/4 cup olive oil
• 1 lemon, juice of
• 2 teaspoons dried oregano (or to taste, can also use 1-2 tablespoons chopped fresh oregano)
• 1/4 cup chopped fresh parsley
• 1 teaspoon minced fresh garlic (or to taste)
• 1 -2 teaspoon sugar (optional)
• 1 cup mayonnaise
• salt and pepper

Directions:

1. In a large bowl, combine all ingredients together; toss well to combine (adjusting seasonings to suit taste).
2. Mix in mayonnaise, adding in more to taste.
3. Cover and chill for a minimum of 2 hours.

Reviews

[Perfectionist cook]

Surprisingly good. It's quite filling and I ate it as a meal on its own.

[Chef Johnsonville]

I doubled this for a party. It was quick and easy to make and tasted nice and light. I added red bell pepper for some crunch, we were out of lemons so I added some red wine vinegar and only about 1 cup of mayo for the double recipe. Everybody enjoyed it and went back for seconds! Thanks for the great recipe.

[Engrossed]

This is GREAT! I'm not sure if I was supposed to start with 3 1/4 cups of uncooked orzo or end up with that amount of it cooked but I used 1 1/2 cups of dried orzo which seemed to more than double after cooking it. I kept the other amounts the same and it turned out perfect. I subbed cilantro for the parsley. Both my Mother and Husband raved about it and they don't do that with very many recipes. I would like to try this with crunchy bell peppers added. Made for Zaar Tag.