Wednesday, March 23, 2011

Greek Orzo Salad

Recipe for 4

For the Dressing
1/4 cup olive oil
1 clove fresh garlic; finely chopped
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon-style mustard
1/4 cup red wine vinegar

For the Salad
1 1/2 cups uncooked orzo pasta
1 tablespoons olive oil
3 cups water
1/2 cup grape tomatoes; halved
1 cucumber, seeded and chopped
1/4 red onion; chopped
1/2 red bell pepper; chopped
1/2 green bell pepper
1/2 cup crumbled feta cheese
5-10 green olives, drained and halved


For the dressing place all the ingredients for the dressing in a blender and pulse until well incorporated. In case you do not have a blender, just mix and shake the ingredients until thoroughly blended.
For the salad first you need to cook the orzo. In a pot place the olive oil and let warm over medium heat. Add the orzo and stir for 2 minutes to absorb the olive oil. Add some salt for taste and add the water. Bring to boil and cover. Stir occasionally and let cook until almost all water is absorbed (but not all). Remove from heat and cover, occasionally uncover and stir until all water is absorbed. Let the orzo cool down and place in large salad bowl.
Combine the pasta, tomatoes, cucumber, red onion, bell peppers, feta and olives. Toss with dressing and chill for at least one 1 hour in refrigerator.
Serve your salad cold with dry white wine. Enjoy!