"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mediterranean Orzo Pasta Salad Recipe

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This recipe for Mediterranean Orzo Pasta Salad, by , is from Nellie to New and 8 In Between -- Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa O'Leary-Reesor
Added: Monday, August 10, 2009


1 Pound orzo pasta (about 1 1/4 cups), or other small pasta
1/4 Cup olive oil
1/3 Cup plus 1 tabs red wine vinegar
2 tbsp. grated lemon zest
1/4 Cup freshly squeezed lemon juice
2 Cup chopped Kalamata olives
2 Pints grape tomatoes, halved lengthwise, or 1 large yellow or red tomato, cubed (about 4 cups)
1 Cup finely chopped red onion
1/2 Cup drained capers
1/2 Cup lightly packed chopped fresh parsley leaves

Bring a large pot of lightly salted water to a boil.
Add orzo, and cook until al dente, about 9 minutes, stirring occasionally. Use a fine-mesh strainer to drain pasta well. Transfer pasta to a large mixing bowl.
While pasta is still hot, add olive oil, vinegar, lemon zest, and lemon juice and stir to combine. Let pasta cool for about 5 minutes, stirring occasionally.
Add olives, tomatoes, red onion, capers, and parsley, and stir to combine.
Season with salt and pepper to taste (you probably won’t need much salt). Serve warm, at room temperature, or cold.




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