Prep 12 mins
Cook 8 mins
Orzo is a rice-shaped pasta,,which I'm sure you will enjoy, if you've never tried it. This is wonderful for a nice summer evening. 1
- 1 cup orzo pasta (1/2 lb)
- 1 cup crumbled feta cheese
- 1 cucumber, seeded and thinly sliced
- 1⁄2 yellow bell pepper, chopped
- 10 -15 grape tomatoes, halved
- 3⁄4 cup black olives, preferably kalamata,pitted and halved
- 1⁄2 cup bottled greek vinaigrette dressing (or homemade)
- 1⁄2 cup scallion, chopped
- In a large saucepan of lightly salted, (add tsp olive oil, if desired) boiling water, cook orzo until al dente, about 8 minutes.
- Pour into colander and rise under cold running water.
- Drain well.
- Set aside.
- In a medium bowl, combine orzo with feta,cucumber,bell pepper, tomatoes, and olives.
- Pour dressing over salad, toss gently to combine, and sprinkle with scallions on top.
Crabby I just love your recipes. I make this several times a year. I Originally gave you 4 stars but I discovered that the choice of dressing makes a big difference. Do not waist your time on Kraft.. it is too oily. Olimpia Dukacus is great, if you can't find it, look for a better priced vinigarette.
This is a very good cold salad. The real secret I think is to make it a day ahead of time. It was really better the next day after the flavors had a chance to meld
This stuff is just good! I made it with red onions and I used "Reed's Italian dressing". It was so good. I can't believe my kids and hubby ate it, usually this is a "Mom dish" as they call it, but they loved it. I did also add a handful of chopped parsley.