This is a very refreshing salad to bring to a party or serve at lunchtime. We used to have a grocery store that made an excellent version of this, and the recipe that follows is the inspiration. I also borrowed heavily from a version that Gia DeLaurentis makes. The beauty is you can add or sub in any ingredients you want. For example, there are versions with fresh tomatoes or garbanzo beans – whatever inspires you.
Recipe level: easy
Serves: 6
Time: 20 minutes
You will need:
- 1 1/2 c. orzo
- 4 c. Chicken broth
- 1/4 cup red onion, minced
- 3/4 cup feta
- 1/2 cup sweet pepper, chopped fine
- Sundried tomatoes, chopped fine
- 1/4 c pitted kalamata olives, quartered
For the dressing:
- 1/2 c. Red wine vinegar
- 1/4 c. fresh lemon juice
- 3 tsp honey
- 2 tsp salt
- 3/4 tsp black pepper
- 1 c. Virgin olive oil
- 1/2 c. fresh basil
- 1/4 c. Fresh mint
Step one:
Boil the chicken broth and add the orzo. Make sure to stir, because orzo can get starchy. Cook for about seven minutes and then drain and set aside.
Step two:
Assemble the dressing and then toss with drained orzo.
Step three:
Chill in the refrigerator until ready to serve.
