Orzo Salad with Sundried Tomatoes and Herbs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 16 ounces orzo (rice-shaped pasta; about 2 1/2 cups) 4 tablespoons red wine vinegar 2 - 3 tablespoons fresh lemon juice 1/2 cup extra-virgin olive oil 1/2 package of sun dried tomatoes diced 1 1/2 cup chopped green onions 1 cup sliced pitted Kalamata olives 1/2 cup thinly sliced fresh basil 1/2 cup chopped fresh mint 4 tablespoons chopped fresh Italian parsley 8 oz. package of feta cheese
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Directions: |
Directions:Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.
Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Salt and pepper to taste.
Can be made 2 ~ 4 hours ahead.
Let stand at room temperature. Give it a good stir before serving. |
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Number Of
Servings: |
Number Of
Servings:8 - 10 Servings |
Personal
Notes: |
Personal
Notes: This is a great side dish for grilled fish or chicken.
Can also be used for a vegetarian main dish.
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