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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I got this recipe years ago from an online friend, and adjusted it to suit my family's tastes. It's such a great salad. I take it to potlucks all the time, and it's always the first thing gone! Great alone, or use it to stuff a tomato. Also, you can add grape or cherry tomatoes. Ingredients:
1/4 cup vegetable oil (or use half olive oil) |
2 tablespoons fresh lemon juice |
2 tablespoons red wine vinegar |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
8 ounces orzo pasta |
1/2 cup red bell pepper, thinly sliced (or green) |
3 green onions, sliced |
1/2 lb feta cheese, cubed |
1/2 cup black olives, sliced |
cherry tomatoes or grape tomatoes |
Directions:
1. Combine oil, lemon juice, vinegar, oregano, salt and pepper in bowl and whisk until well blended. Refrigerate until ready to use - the longer the better.
2. Cook orzo according to package directions.
3. Drain and rinse with cold water.
4. Pour dressing over pasta and stir gently to coat.
5. Add remaining ingredients.
6. Refrigerate, covered, until serving time.
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