Orzo Pasta Salad
"A fast to prepare salad good all year round!"
photo by Viclynn
- Ready In:
- 14mins
- Ingredients:
- 10
- Yields:
-
1/2 cup servings
- Serves:
- 8
ingredients
- 1 1⁄2 cups uncooked orzo pasta
- 1 cup frozen green pea (or use 1 can, drained)
- 1 (4 ounce) can chopped black olives
- 1⁄4 cup chopped parsley
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 garlic clove, minced
- 3 ounces crumbled feta cheese
directions
- Cook orzo pasta according to directions. Rinse with cool water to stop the cooking process. Drain thoroughly.
- In a large bowl, toss the remaining ingredients with pasta.
- Cover and chill at least 1 hour - overnight is even better.
- Serve chilled or at room temperature.
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Reviews
-
I just made this salad to take for a potluck at church tomorrow. I chose it because I had all the ingredients on hand. If its better tomorrow as Viclynn states, it will have my church group in a coma due to flavor overload! So easy to make, a wonderful combination of tastes and textures and pretty too! For Christmas I might add some pimento for color! I will be making this again!
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I just turned the BIG 50, and cannot believe how much fun I am having!
The mother of two, I am going to be a grandma soon, and if I could do so without hurting myself, I would do some cartwheels with excitement. Guess I'll be searching zaar for homemade baby food recipes soon.
My son recently moved into his own home, and has become quite adept at cooking. I'm so pleased that he has interest in this hobby. His spaghetti sauce is 'da bomb! Thanks to his Grandma for teaching him how to prepare it. My sauce was more like chili for years!
I've been cooking since I was a child and my Mom was ill. Good 'ol Southern dishes (grew up in Georgia) are still a staple.
I've been married to the same, great guy for 30 years now, and can't wait for 30 more! Except for the fact that we live in a ridiculous climate (frigid in winter, humid and downright hot in summer), I'll keep him around!
He's 1/2 Italian, 1/2 Danish, so we experience some great ethnic recipes as well.
I bit off a little more than I can chew last Spring, when I agreed to cook and host my daughter's day-after-the-wedding-breakfast for 120 guests. The wedding was out of town, so I hauled in all of the food, rented a big suite at the resort, and tried my darndest to pull this off. My alarm clock did not go off, so I woke up 47 minutes before the first guest arrived! Talk about a nightmare, but thanks to my good ol' girlfriends, and lots of prayer (and cussin') we pulled it off. Sausage balls, mini quiches, homemade danish kringle, mini cinnamon rolls, etc. Wow.
Christmas is my favorite season to cook -- I start cooking and freezing in October. Can never have enough goodies for drop by visitors.
Last, the photo is of our Bichon, Lolly. She rules the roost (and my husband). She's 8 years old, and one of the smartest dogs I've ever known. What fun! But I don't think she's going to be too crazy about a new baby around...guess I'll have to start searching for dog treat recipes as well!
I am a professional in marketing, and, except for the recent explosion of the economy, hoped to retire soon, so I can cook more often. And post more recipes on this site!
Thanks so much to those of you that have commented on my recipes to date...appreciate it! Viclynn
