Orzo Salad


For the Salad

1 cup dry orzo pasta

1 pint cherry tomatoes, halved

1 cucumber chopped

1 yellow bell pepper, chopped

1 cup crumbled feta cheese

1/2 cup Kalamata olives, coarsely chopped

1/2 small red onion, thinly chopped

3 tablespoons freshly chopped oregano (or 2 teaspoons dried)

For the Dressing

tablespoons extra virgin olive oil

1/4 cup red wine vinegar

1 tablespoon fresh lemon juice

1 clove garlic, minced

1 teaspoon Dijon mustard

1 tablespoon fresh chopped oregano (or 1 teaspoon dried)

sea salt and freshly ground black pepper, to taste

For the Salad

Cook the orzo according to package directions.

Place in a colander and rinse under cold water and drain well.

Place the orzo in a large bowl.

Add all of the other ingredients, then toss with dressing until well coated.

For the Dressing

Place all ingredients in a mason jar, cover and shake vigorously until emulsified.

If you prefer to use a food processor, add the oregano after processing the dressing.

Toss with your salad and enjoy!
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