Surdyk's Greek Orzo Salad
Kalamata olives and feta cheese blend with rice-shaped orzo pasta for this main-dish salad.
Prep Time:
30 mins
Total Time:
3 hrs 30 mins
Servings:
6 main-dish servings
Ingredients
-
1-1/4 cups dried orzo (rosamarina) (8 ounces)
-
8 ounces feta cheese, cubed or coarsely crumbled
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1 cup chopped roma tomatoes
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1/2 cup chopped pitted kalamata olives
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1 tablespoon snipped fresh basil
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1 tablespoon snipped fresh flat-leaf parsley
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1/3 cup olive oil
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3 tablespoons lemon juice
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1 small clove garlic, minced
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1/2 teaspoon snipped fresh oregano
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Salt and ground black pepper
Directions
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.
Nutrition Facts
Calories 362, Total Fat 22 g, Saturated Fat 7 g, Cholesterol 33 mg, Sodium 596 mg, Carbohydrate 31 g, Fiber 2 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 17%, Calcium 20%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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