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Orzo Salad Recipe

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This recipe for Orzo Salad, by , is from A Collection of Recipes by Mark and Mom, 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!



1 1/2 cups uncooked orzo pasta
1 medium zucchini, diced
10 Kalamata olives, pitted and sliced
4 green onions, thinly sliced
1 stalk celery, thinly sliced
1 red bell pepper, finely diced
1/3 cup minced fresh parsley
1/3 cup olive oil
2 Tblsp red wine vinegar
3 garlic cloves, minced
1 tsp dried oregano
1 Tblsp dried dill
1/4 tsp salt
Pepper to taste
4 oz crumbled feta cheese
2 Tblsp mayonnaise

Cook orzo according to package directions. Drain and rinse under cold water. Drain thoroughly and place in a large bowl. Stir in zucchini, olives, green onions, celery, bell pepper and parsley. Combine olive oil, vinegar, garlic, oregano, dill and salt and pepper to make dressing. Pour over salad. Sprinkle cheese; stir to coat evenly. Add mayonnaise and stir again. Refrigerate at least 2 hours. Bring to room temperature to serve.

Number Of Servings:
Number Of Servings:
8 servings




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