Shelly's Recipe

GREEK ORZO SALAD

Category: Pasta Salads

1-1/4 cups (8 oz) dried orzo
8 oz feta cheese, cubed or coarsely crumbled
1 cup chopped Roma tomatoes
1/2 cup chopped pitted kalamata olives
1 tbsp snipped fresh basil
1 tbsp snipped fresh flat-leaf parsley
1/3 cup olive oil
3 tbsp lemon juice
1 small clove garlic, minced
1/2 tsp snipped fresh oregano
Salt and ground black pepper

Cook pasta according to pkg directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl. Cover; chill in the refrigerator for 1 to 2 hours. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.

For dressing: In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano. Shake vigorously to combine. Pour dressing over pasta mixture; toss to coat. Season to taste with salt and ground black pepper. Cover; chill in the refrigerator for 2 to 24 hours. Makes 6 main-dish servings.