GREEK STYLE ORZO SALAD WITH BALSAMIC VINAIGRETTE

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Greek Style Orzo Salad With Balsamic Vinaigrette image

This is a variation of a recipe I came up with years ago. Because the ingredients are combined while the pasta is still warm, the dressing really soaks in and some of the cheese melts, leaving a creamy texture. I usually have a little bit of the dressing left over, which I save for spinach salad later. Hope you enjoy!

Provided by flower7

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup balsamic vinegar
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
2 tablespoons Dijon mustard
1 1/2 tablespoons olive oil
1 tablespoon water
1/8 teaspoon black pepper
3 garlic cloves, minced
1 cup orzo pasta, uncooked
1/2 cup sliced kalamata olive
1/2 cup chopped fresh tomato
1 (8 ounce) can garbanzo beans, drained and rinsed (optional)
5 -6 ounces feta cheese, crumbled

Steps:

  • Combine vinaigrette ingredients in a small bowl and whisk to combine. Set aside.
  • Cook orzo according to package directions. Drain and transfer to a medium-size bowl.
  • While pasta is still hot, stir in the rest of salad ingredients and dressing to taste.
  • Salad is good immediately while still warm, or also chilled or at room temperature.

Nutrition Facts : Calories 222.3, Fat 10.6, SaturatedFat 4.5, Cholesterol 22.3, Sodium 435.8, Carbohydrate 24.4, Fiber 1.8, Sugar 2.1, Protein 7.8

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