"The belly rules the mind."--Spanish Proverb

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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.
Contributor:  
Contributor:  
Regina/ Pete Abate
Added: Tuesday, June 27, 2006
Category:
Category:
Ingredients:  
Ingredients:  
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

Dressing:
1/3c. olive oil
1/3c. fresh lemon juice
1 tsp. garlic, crushed
1/2 tsp. salt
1/4 tsp. ground pepper
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6
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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