Tuesday, April 27, 2010

Greek Orzo Salad

I had planned to make Greek-Style Tilapia for dinner tonight but wanted to come up with a new side dish to serve with it. Greek Orzo Salad was my solution and it complemented the fish perfectly. Andy told me that I needed to post the recipe for sure (high praise)! He also suggested this might be a good offering for Grace's Kitchen, the restaurant. It's very easy. The flavor is salty (the olives and feta), a little creamy (the feta and pasta), and bright (the tomatoes). The recipe makes a ton, so be prepared. This is a great change from the typical pasta salad. It would be great served cold with grilled chicken or steak as well. Enjoy!

Greek Orzo Salad
1 box orzo pasta
1 pint grape tomatoes, cut in half
1/2 to 3/4 cup chopped kalamata olives
1 (4-oz.) package feta, crumbled
1 Tbsp. fresh oregano
1/4 cup red wine vinegar
1/2 cup olive oil
Salt and pepper to taste

1. Cook orzo according to package directions. Add grape tomatoes to pasta during the last minute of cooking. Drain and transfer to a serving bowl. Stir in olives, feta, and oregano. In a small bowl, combine red wine vinegar and olive oil, stirring until combined. Pour over orzo mixture; season with salt and pepper to taste. Serve immediately, or chill until ready to serve.

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