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Sue's Orzo Salad Recipe

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This recipe for Sue's Orzo Salad is from The Elliott-Harasin-Cousins Family 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 (500 grams) or 3 cups Orzo pasta
2 tbsp olive oil
1-1/2 cup crumbled Feta cheese
1 cup red peppers, chopped
1 cup yellow peppers, chopped
3/4 cup pitted Kalamata olives (or more) :)
2 tbsp Capers, drained (optional)
1/2 medium red onion, chopped finely
1/4 cup Parmesan cheese

1/2 cup Olive oil
3 tbsp lemon juice
1 tbsp white wine vinegar
1 tbsp minced garlic
1-1/2 tsp dried oregano
3 tsp dried mint
1/2 cup fresh dill (or 3 tsp. dried)
1 tsp Dijon mustard

3 tbsp Pine nuts, toasted
Directions:
Directions:
Cook orzo in a large pot of boiling salted water until tender, but still firm ot bite. Drain. Rinse with cold water; drain well. Transfer to a large bowl. Toss with a couple of tbsp olive oil. Add crumbled feta cheese, chopped bell peppers, kalamata olives, red onion and capers.

In a small bowl, combine lemon juice, vinegar, garlic, oregano, mint, dill, and mustard. Gradually whisk in 1/2 cup olive oil. Season with salt and pepper to taste. Add dressing to orzo mixture and toss to blend. Garnish with pine nuts.

Enjoy!
Personal Notes:
Personal Notes:
Can be prepared the day ahead, it just gets better with time! If made the day before, it will absorb the dressing, so just add a splash of olive oil before serving.

 

 

 

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