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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From My Baking Addiction blog. Ingredients:
1/4 cup olive oil |
1 fresh garlic clove, finely chopped |
3/4 teaspoon dried oregano |
3/4 teaspoon dried basil |
1/2 teaspoon pepper |
1/2 teaspoon salt |
1/2 teaspoon onion powder |
1/2 teaspoon dijon-style mustard |
1/4 cup red wine vinegar |
1 1/2 cups uncooked orzo pasta |
1/2 cup grape tomatoes, halved |
1 cucumber, seeded and chopped |
1/4 red onion, chopped |
1/2 red bell pepper, chopped |
1/2 green bell pepper |
1/2 cup feta cheese, crumbled |
5 -10 green olives, drained and halved |
Directions:
1. Dressing: Place all the ingredients in a blender and pulse until well incorporated. No blender? That’s just fine, simply mix/shake the ingredients until thoroughly blended.
2. Salad: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In large bowl combine pasta, tomatoes, cucumber, red onion, bell peppers, feta and olives. Toss with dressing and chill for at least one 1 hour in refrigerator.
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