Friday, March 1, 2013

Greek Orzo

How about I start your weekend off with an easy and delicious (and colorful) orzo salad!? Orzo is incredibly versatile, great to serve to large crowds and my best friend Meghan and I like to believe that it doesn't really count as pasta. Kind of. 

I mixed up this recipe for our Super Bowl party last month and everyone loved it! It can be served cold or at room temperature and surprise, surprise, it tastes ten times better the next day, the next next day and the next next day after that. Dishes like this are the best. Keep my Greek Orzo on file for your Summer picnics, an easy weeknight side or make a big batch on Sunday to enjoy for lunch all week!

Greek Orzo

1 lb. Orzo pasta
1 cup pitted kalamata olives, chopped
2 cups grape tomatoes, chopped
3 small Persian cucumbers, or one English cucumber, finely diced
6 ounces crumbled Feta cheese

6 Tbsp. good quality extra virgin olive oil
6 Tbsp. red wine vinegar
3/4 tsp. Dijon mustard
3/4 tsp. onion powder
3/4 tsp. garlic powder (or one clove garlic, minced)
3/4 tsp. dried oregano
3/4 tsp. pepper
3/4 tsp. Kosher salt

Fill a heavy bottom sauce pan with water and a sprinkle of salt and place on high heat. Bring to a boil. Add orzo and cook on medium-high heat for 7-10 minutes, or until pasta is al dente. Rinse and drain.

Prep tomatoes, olives and cucumbers by chopping and placing in a large bowl. 

In a small bowl, combine all dressing ingredients and whisk until well combined. Set aside.

Toss orzo, vegetables and dressing together in a large bowl. Season with more salt and pepper if needed. Finish with feta and refrigerate for at least two hours before serving.

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