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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 20 |
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Colorful, fresh, non-complicated pasta salad that's great for potlucks or as part of a holiday feast. Best when served at room temperature. The feta cheese is a wonderful compliment to the fresh veggies! Ingredients:
1 (1 lb) box orzo pasta (rice shaped pasta) |
1 medium red onion, finely chopped |
1 small red bell pepper, finely chopped |
1 small yellow bell pepper, finely chopped |
4 stalks celery, finely chopped |
1 (6 ounce) can black olives, drained well & chopped |
1 cup feta cheese, crumbled |
1/2 cup extra virgin olive oil, to taste |
1/4 cup apple cider vinegar, to taste |
1 tablespoon salt, to taste |
2 teaspoons pepper, to taste |
Directions:
1. Boil Orzo as directed on package, drain well
2. In a large mixing bowl, combine 1/4 cup of olive oil to Orzo while cooling to keep pasta from clumping together.
3. Add chopped ingredients to cooled (room temperature)orzo and mix lightly. Add remainder of olive oil.
4. Add Apple Cider Vinegar to taste mixing lightly.
5. Add Feta Cheese and mix.
6. Add Salt and Pepper to taste. Be sure to add salt after the Feta Cheese, and taste check often, as Feta Cheese is very salty.
7. You can add more or less olive oil to taste.
8. Serve at room temperature in a clear bowl to show off colors.
9. This can sit out during potlucks and be refrigerated later for wonderful left-overs!
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