Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Grains: Mediterranean Orzo Salad




Source of Recipe


Lynda Gunn


List of Ingredients




Salad---
1 cup Orzo pasta
1 can sliced ripe olives (2-1/4 oz.)
1 cup diced red pepper
1/4-cup crumbled feta cheese

Dressing---
1 packet (1 oz.) Hidden Valley original ranch dressing mix
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon dried basil




Recipe



Cook Orzo according to package directions, omitting salt.

Drain, rinse with cold water.

Mix Orzo, olives, red pepper and feta cheese in a large bowl.

Whisk together dressing mix, oil, vinegar, sugar and basil. Stir dressing into Orzo mixture.

Cover and refrigerate at least 2 hours.

Makes 4 to 6 servings