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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Orzo Salad with Sundried Tomatoes and Herbs Recipe

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This recipe for Orzo Salad with Sundried Tomatoes and Herbs, by , is from TEN 2 TEN Family & Friends 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!

Contributor:  
Contributor:  
Barbara Ann Guido

Category:
Category:

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

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.

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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