If you are unfamiliar with orzo, it is a small pasta shaped like a large grain of rice. It used a lot in Italian and Greek cooking.
For years I used to go to the local “Whole Foods” and buy this salad. I would pay around $10 for this teeny, tiny tub. So I decided the best thing would be to reverse engineer it.
Because we live in the US, stores are required to put a list of ingredients on everything sold. It took a while to get all the proportions right. But I did it !!!
The bonus prize is that I can enjoy a huge big bowl without breaking the bank.
xxx Chef MM
PrintGreek Orzo Salad
Ingredients
- 16oz /450 g pack of uncooked Orzo Pasta
- 1 tub crumbled feta cheese
- 1 yellow bell pepper
- 1 packet/bottle of sun-dried tomatoes
- 1 red onion chopped
- 3 big handfuls of spinach
- 1 cup pitted black kalamata olives drained
- 6 TBS vinegar
- 6 TBS oil
- Coarse salt & black pepper to taste
Instructions
Bring a large pot of lightly salted water to a boil. Add pasta and stir gently. Return to the boil for 8 to 10 minutes or until al dente.
Remove from heat and add 1 cup of cold water to stop the cooking. Drain well.
In a food processor coarsely chop the onion, olives, yellow pepper, sundried tomatoes. Coarsely chop the fresh spinach.
In a large bowl combine pasta with the chopped vegetables, spinach, and the crumbled feta.
Add the oil, vinegar, salt, and pepper. Toss and chill for 1 hour in the refrigerator.
SERVES 6-8
Notes
Can be made ahead of time and refrigerated for a few days.
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