This was a delicious salad. My friend Amy made it. It was a great addition to the meal!
Here are some of her tips and adjustments: “I didn’t measure the parsley or basil–just added as much as I felt like, so more than a tablespoon probably. Same with the garlic–I’m a believer in the fact that there’s no such thing as too much garlic, so I really used 2-3 cloves. I also didn’t chill the pasta for very long–I tossed it in olive oil before putting it in the fridge though, because orzo can be very sticky, especially with itself. And the final result maybe got chilled for an hour.”
Surdyk’s Greek Orzo Salad
This recipe is slightly adapted from Midwest Living.
- 1 1/4 cups dried orzo (rosamarina)
- 8 ounces feta cheese, cubed or coarsely crumbled
- 1 cup chopped roma tomatoes
- 1/2 cup chopped pitted kalamata olives
- 1 red bell pepper
- 1 tablespoon snipped fresh basil
- 1 tablespoon snipped fresh flat-leaf parsely
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 1 small clove garlic, minced
- 1/2 teaspoon snipped fresh oregano
- salt and ground black pepper
1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl. Cover; chill in the refrigerator for 1 to 2 hours. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.
2. For dressing: in a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano. Shake vigorously to combine. Pour dressing over pasta mixture; toss to coat. Season to taste with salt and ground black pepper. Cover; chill in the refrigerator for 2 to 24 hours. Makes 6 main-dish servings.