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Orzo Salad with Feta and Black Olives

Submitted by: Paula Schmitt of Cranberry, PA | Date Added: 10 Nov 2009
Listed in: Side Dishes

Dressing:

1/4 cup red wine vinegar

3/4 cup extra virgin olive oil

1/4 cup minced fresh parsley

1/4 cup minced fresh basil

Salt and pepper to taste

Salad:

1 pound uncooked orzo

1-1/2 pints cherry tomatoes, halved

1 cup pitted Calamata olives, coarsely chopped

1/2 cups chopped green onions

1 cup crumble feta cheese

For Dressing:

In a small bowl, whisk together the dressing ingredients.

This is not an emulsified dressing so it will not hold together.

For Salad:

Cook the orzo in rapidly boiling salted water until tender, about 7-10 minutes or according to package directions.

Drain well and toss with a little extra virgin olive oil.

Allow the orzo to cool.

Combine the cooled orzo with the dressing and the remaining salad ingredients.

Serves 10.