Yield: 12 servings
Greek Orzo Pasta Salad with Feta Cheese & Kalamata Olives
Prep Time
15 minutes
Cook Time
9 minutes
Additional Time
2 hours
Total Time
2 hours 24 minutes
Ingredients
- 1-lb. orzo pasta
- 1/4 cup salt
- zest of 2 large lemons
- juice of 2 large lemons (about 1/2 cup)
- 1/2 cup olive oil
- 1/2 teaspoon dill
- 1/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/2 cup roasted red peppers, chopped
- 2 cups grape tomatoes, halved
- 1 cup Kalamata olives, halved
- 1 seedless cucumber, peeled and diced
- 2 shallots, finely chopped
- 1/2 cup fresh flat leaf parsley, chopped
- 1 teaspoon fresh mint, chopped
Instructions
- Bring 5 quarts of water to a rolling boil and add 1/4 cup salt. Add the orzo pasta to the water and stir. Bring the water back up to a boil. Stirring occasionally, cook for 9 minutes.
- While the orzo is cooking, zest and juice the lemons into a large mixing bowl, and whisk in the olive oil, dill, oregano, and pepper.
- When the orzo is done cooking, drain it (do not rinse), and toss it with the dressing while still hot.
- Allow the dressed pasta mixture to cool while you chop the rest of the ingredients.
- Fold in the red peppers, grape tomatoes, olives, cucumber, shallots, parsley and mint.
- Refrigerate for at least two hours. Serve cold.