Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Surdyk's Greek Orzo Salad




Source of Recipe


Source: Midwest Living


List of Ingredients




• 1-1/4 cups dried orzo (rosamarina) (8 ounces)
• 8 ounces feta cheese, cubed or coarsely crumbled
• 1 cup chopped roma tomatoes
• 1/2 cup chopped pitted kalamata olives
• 1 tablespoon snipped fresh basil
• 1 tablespoon snipped fresh flat-leaf parsley
• 1/3 cup olive oil
• 3 tablespoons lemon juice
• 1 small clove garlic, minced
• 1/2 teaspoon snipped fresh oregano
• Salt and ground black pepper


Recipe



1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl. Cover; chill in the refrigerator for 1 to 2 hours. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.
2. For dressing: In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano. Shake vigorously to combine. Pour dressing over pasta mixture; toss to coat. Season to taste with salt and ground black pepper. Cover; chill in the refrigerator for 2 to 24 hours. Makes 6 main-dish servings.