"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mediterranean Orzo Pasta Recipe

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This recipe for Mediterranean Orzo Pasta, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo Snell


For marinade:
2/3 cup extra virgin olive oil
1/3 cup white wine vinegar
4 Tbsp. Za'Atar Seasoning
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1/2 tsp. sugar

For salad:
16 oz. orzo pasta
1/4 cup extra virgin olive oil
1 bunch green onions, diced
5 plum tomatoes, seeded and small-diced
2 cucumbers, peeled, seeded and small-diced
1 (14.5 oz.) can artichoke heart halves, quartered
1/2 cup chopped fresh parsley
1/2 cup crumbled feta cheese*
1 cup pine nuts
1 lemon, juiced and zest grated
2 tsp. sea salt

For marinade: Mix all ingredients together in a sealed jar and shake well to combine.

For salad: Cook orzo pasta according to package directions (about 8 to 9 minutes for al dente). Drain and rinse with cold water. Place in large bowl to cool and stir in 1/4 cup olive oil to prevent sticking. While pasta cools, prepare vegetables. Once pasta is cool, stir in vegetables, parsley, feta, pine nuts, lemon juice and zest and marinade. Cover and chill in refrigerator for a minimum of 1 to 2 hours. Sprinkle with sea salt just before serving.

Serving Suggestions:

*Omit feta if making dish to sit out for a party. Add cooked chicken to make into a main dish. Marinade can also be used to prepare grilled or roasted poultry, fish and vegetables.

Personal Notes:
Personal Notes:
serves 8




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