SIMPLE ORZO SALAD WITH BLACK OLIVES AND FETA

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Simple Orzo Salad with Black Olives and Feta image

Categories     Salad     Olive     Roast     Feta     Boil     Orzo

Yield makes 8 servings

Number Of Ingredients 14

1 pound orzo pasta
1/2 cup sun-dried tomatoes, plumped in water and minced, or diced fresh tomato
1/2 cup pitted Greek olives, sliced lengthwise
1/2 cup crumbled feta cheese
1/2 cup artichoke hearts or quartered artichoke bottoms
1/2 cup sliced celery (preferably the smaller, lighter green inner hearts)
1 roasted red bell pepper (see roasting technique, p. 122), peeled, seeded, and diced
1 small red onion, diced
2 tablespoons chopped fresh basil or oregano
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
3 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
Salt and pepper

Steps:

  • Bring a large pot of salted water to a boil. Add orzo and boil until al dente, or just tender, according to package directions. Drain; rinse the pasta briefly with fresh water. Toss the still-warm pasta with all the other ingredients and season with salt and pepper. Taste, and add more lemon juice or seasonings, if needed.

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