Lemony Greek Orzo Salad
photo credit: Dontrey Britt-Hart
1 cup (1/2 lb.) orzo pasta
10-ounce container cherry tomatoes, quartered
1 red bell pepper, seeded and chopped
1 cup of celery, chopped (2 stalks)
1 English (seedless) cucumber, quartered and coarsely chopped
3/4 cup red onion, diced
ΒΌ cup flat-leaf parsley, chopped
8 ounces of feta cheese, crumbled or diced
Kosher or sea salt flakes, to taste
Coarsely ground black pepper, to taste
Red wine lemon vinaigrette
Instructions:
1. Shake or whisk your red wine lemon vinaigrette ingredients and set aside.
2. Prepare orzo according to the directions on the package, being sure to add one tablespoon of salt to the water. Drain and pour into a large bowl.
3. Pour prepared red wine lemon vinaigrette over the hot pasta and mix well.
4. Stir in onions, cucumbers, celery, bell peppers. Gently fold in tomatoes, feta and parsley. Season with salt and pepper to taste.
5. Chill in the refrigerator at least one hour before serving, but feel free to sample it immediately.
Enjoy!
My Two Cents:
This salad is tastiest once it has had a chance to chill slightly and allow the acidity of the vinaigrette to mix and mingle with the orzo and veggies.
Add coarsely chopped olives for an extra punch of briny flavor.
Grab-and-go salads like this Lemony Greek Orzo variety are a summer staple in our home and add a wow factor to backyard BBQs and picnics. Pair it with grilled fish or chicken, a fresh fruit salad, a few wedges of cheese and some crackers and, voila: dinner is served.
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