"Hunger is the best sauce in the world."--Cervantes

Greek Orzo Salad Recipe

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This recipe for Greek Orzo Salad, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Regina/ Pete Abate
Added: Tuesday, June 27, 2006


1c. uncooked orzo (about 4c. cooked)
2c. peeled, seeded, quartered & sliced cucumbers
1-1/2c. quartered cherry tomatoes or romas
1c. crumbled feta cheese
1/2c. coarsely chopped red onions
1/2c. fresh parsley, chopped
24 imported olives (kalamata) pitted & coarsely chopped (to pit olive flatten with side of knife and remove pit)
2 tsp. salt
1/2 tsp. ground pepper

1/3c. olive oil
1/3c. fresh lemon juice
1 tsp. garlic, crushed
1/2 tsp. salt
1/4 tsp. ground pepper

Cook pasta according to package directions. Drain and rinse with cold water.
In large bowl, combine pasta, cucumber, tomatoes, feta, onion, parsley, olives, salt & pepper.
In small bowl, whisk together olive oil, lemon juice,
garlic, salt & pepper. Toss with pasta mixture. Serve immediately or refrigerate until needed.

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Personal Notes:
Personal Notes:
This takes some time to chop and dice, but it's worth it. The flavors are wonderful!




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