"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Sue's Orzo Salad Recipe

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This recipe for Sue's Orzo Salad, by , is from The Elliott-Harasin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan (Elliott) Harasin


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

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.


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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