Orzo, Feta & Olive Salad
Ready In: 1 hr 7 mins
Serves: 8
Ingredients
- 1 cup uncooked orzo pasta
- 1 cup pimento stuffed olive
- 1 cup kalamata olive
- 3 pepperoncini peppers (sliced)
- 1⁄2 cup marinated artichoke hearts
- 1 cup danish feta cheese marinated in oil (can sub crumbled)
- 1⁄4 cup newman's own caesar salad dressing
Directions
- Cook Orzo al dente.
- Drain pasta and rinse under cold water.
- In medium bowl combine orzo, olives, pepperoncinis and artichokes.
- If using feta in oil, drain, reserving 1 tablespoon of oil.
- Add feta and the reserved tablespoon of oil to orzo and olives.
- Add salad dressing and stir to coat.
- Refrigerate for at least one hour and stir before serving.
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