 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
A creamy, savory summer salad Ingredients:
16 ounces uncooked orzo pasta, prepared according to directions, drained and cooled (be sure to salt water before adding orzo) |
1/2 cup light mayonnaise |
2 teaspoons flavorful extra virgin olive oil |
1 -2 dash red wine vinegar |
1 cup grape tomatoes, halved |
1/2 red onion, coarsely chopped |
1/2 green bell pepper, coarsely chopped |
1/2 cup black olives, pitted, halved, rinsed, well drained (good quality olives, such as kalamata) |
1/2 cup fresh parsley leaves, chopped |
1 cup firm feta cheese, cubed |
1/4-1 teaspoon salt (according to taste) |
pepper, freshly ground |
1/2 cup fresh parsley leaves, chopped |
garlic, crushed (1/2 clove) (optional) |
Directions:
1. In a large glass bowl, mix the cooked orzo (which has been drained and cooled to just above room temperature) with the mayonnaise. Stir in olive oil and mix well. Add a dash of vinegar and stir. (If using crushed garlic, mix in now.).
2. Stir in all the chopped ingredients, adding the cheese last (to keep it from crumbling too much during mixing).
3. Add a little pepper and stir. Taste the mixture before deciding how much salt to add (some brands and varieties of olives are much saltier than others).
4. For the best flavor, refrigerate this for a few hours and then let come to room temperature before serving.
5. NOTE: if the salad seems too dry before serving, add a little more mayo, a drop of red wine vinegar and a tablespoon or two of milk. Adjust the salt, if needed.
6. TO TRY: I haven't tried it yet but I'm thinking that this recipe might be good with plain Greek yogurt substituted for some of the mayo mixture, a sprig or two of mint finely chopped with the parsley and the addition of half a peeled and chopped English cucumber.
|
|