MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orzo Salad
Categories: Pasta, Vegetables, Herbs, Squash
Yield: 8 servings

Salt
1 1/2 c Orzo
1/2 c Extra-virgin olive oil
3 tb Red wine vinegar
1/4 c Fine chopped red onion
1 md Garlic clove; grated or
- minced
1 ts Dried oregano
Black pepper
1 pt Cherry or grape tomatoes;
Halved
15 oz Can chickpeas; rinsed
1/2 c Pitted Kalamata olives
6 oz Feta; crumbled or diced
- 1/2"
1/2 English cucumber; diced
- 1/2"
1/3 c Chopped fresh parsley, dill
- or mint (or a combination)

Bring a pot of salted water to a boil. Add the orzo and
cook, stirring occasionally, until tender. Drain and
transfer to a large serving bowl.

While the orzo cooks, make the dressing: In a medium
bowl, combine the olive oil, vinegar, red onion, garlic,
oregano, 3/4 teaspoon salt and 1/2 teaspoon pepper;
whisk vigorously until smooth.

Pour about half the dressing over the hot orzo, then add
the tomatoes, chickpeas and olives; toss well. Set aside
to bring to room temperature, about 20 minutes. Add the
feta, cucumbers and herbs along with the remaining
dressing. Toss, taste for seasoning and serve.

By: Lidey Heuck

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

Yield: 8 servings

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)