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Mediterranean Orzo Salad Recipe

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This recipe for Mediterranean Orzo Salad is from The Mt. View School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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