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Mediterranean Orzo Salad Recipe

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This recipe for Mediterranean Orzo Salad, by , is from The Mt. View School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mrs. Wagner
Added: Wednesday, May 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 box orzo pasta, cooked al dente
1 oz (or more) sun dried tomatoes (1 c. water)
2 c. feta cheese, crumbled
1/2 c. purple onion, chopped
1/2 c. yellow bell pepper, chopped
1/2 c. red bell pepper, chopped
1/2 c. green bell pepper, chopped
4 tbsp. sliced Kalamata olives
1/4 c. parsley, chopped
1/4 c. red wine vinegar
1 tbsp. olive oil
salt & pepper to taste

Directions:
Directions:
Cook orzo according to package directions, omitting salt & oil. Drain. Set aside. Bring 1 c. water to boil, add dried tomatoes and cook 2 minutes until tender. Drain and chop. Combine orzo, tomatoes, and all remaining ingredients in a (very) large bowl. Toss well. Adjust oil & vinegar to taste (do not make it too moist).

*Enough for 8 or more servings.

Personal Notes:
Personal Notes:
A Wagner family favorite. Feel free to increase vegetables to your liking.

 

 

 

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