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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Greek Orzo Salad Recipe

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This recipe for Greek Orzo Salad is from The George Bixby Memorial Library Cookbook Project, 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 lb. orzo pasta (I like Barilla)
1 whole lemon, zested and juiced
1/2 c. good quality olive oil
3 tsp. dried Greek oregano (double if using fresh)
4 tsp. Dijon mustard
1 c. pitted Kalamata olives, chopped
1 1/2 c. good quality feta cheese, crumbled
5 green onions, chopped
1 cucumber, sliced and then quartered
1 green pepper, seeded and chopped (can use red or yellow or combination.)
1 pt. of cherry or grape tomatoes, halved
Directions:
Directions:
Cook orzo according to package directions, until al dente. Don't overcook. You don't want mushy orzo. Drain and rinse cooked orzo until cold running water. Drain well. Transfer to a large bowl. Whisk lemon juice, oregano, mustard, and lemon zest in a small bowl. Whish in the olive oil. Add cheese, onions, cucumbers, green pepper, and the olives to the orzo. Toss with the vinaigrette. Season this with salt and ground pepper to taste. Cover and let stand for 2 hours to develop the flavors. When ready to serve, add the tomatoes.
Personal Notes:
Personal Notes:
Nice for a potluck cookout.

 

 

 

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