Recipe: Orzo and Vegetable Salad


What you need:

1 1/2 cups orzo (rice shaped pasta)

1 medium zucchini, quartered and thinly sliced

10 Kalamata (Greek) olives, pitted and sliced

4 scallions, thinly sliced

1 celery rib, thinly sliced

1 medium tomato, seeded and cubed

1 green or red bell pepper, seeded and finely diced

freshly ground black pepper

2 tablespoons mayonnaise

1/3 cup minced fresh parsley

1/3 cup olive oil

2 tablespoons red wine vinegar

3 garlic cloves, minced

1 teaspoon dried oregano

1 tablespoon minced fresh dill, or 1 teaspoon dried

1/4 teaspoon salt

1/3 cups (4oz.) crumbled feta cheese


Bring a large stockpot of water to a boil

Add the orzo and cook until tender but not mushy, 6 to 8 minutes

Drain in a colander and rinse under cold water

Drain again very thoroughly and place in a large bowl

Stir in the zucchini, olives, scallions, celery, tomato, bell pepper, and parsley

In a small bowl, beat together the olive oil, vinegar, garlic, oregano, dill, salt and pepper

Pour over the salad and ross to coat well

Sprinkle on the feta cheese and toss again

Spoon in the mayonnaise and gently toss to coat evenly

Chill at least 2 hours, then bring to room temperature before serving!

This salad can be stored in the refrigerator up to 8 hours before serving.


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