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Recipe By: Ampocernich
Mediterranean Orzo Salad - 1/2 Recipe
Ingredients
- • 1 cup cooked orzo pasta (cooled)
- • 1 cup fresh spinach or wild arugula, chopped
- • ¼ cup sun-dried tomatoes, sliced
- • ¼ cup Kalamata olives, pitted and halved
- • ¼ cup feta cheese, crumbled
- • 1 tbsp fresh parsley and dill, chopped
- • 1 tbsp extra virgin olive oil
- • ½ tbsp fresh lemon juice
- • Salt, black pepper, & garlic powder to taste
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Directions
- Cook 1½ cups orzo according to package directions until al dente. Drain, rinse under cold water, and let cool. In a large bowl, combine the cooked orzo with 1 cup halved cherry tomatoes, 1 diced cucumber, ½ cup sliced Kalamata olives, ¼ cup finely chopped red onion, ½ cup crumbled feta cheese, and 2 tablespoons chopped fresh parsley. Whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon red wine vinegar, 1 minced garlic clove, dried oregano, salt, and black pepper. Toss the salad with the dressing and chill for 20 minutes before serving for the best flavor.
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