I originally posted this so long ago on my first blog Aqua Sunday. I make this all the time to bring to gatherings and everyone asks for the recipe, my daughter's school just says "you'll bring your orzo salad right?" well yesterday I told my sister that it was on my blog when she asked for the recipe and she said she couldn't find it...oops wrong blog, so I moved it hereto my food blog where it belongs.
I first bought something like this at the Granary in their deli area. All I had was a list of ingredients, but I liked it because it had lemon juice instead of vinegar. It was a really nice pasta salad so I added a few other ingredients and tweaked it a bit the way I liked it. I do make a similar salad using Quinoa I sometimes add tomatoes to that. So feel free to do the same thing add what you like.
It's nice for a light summer lunch or a side dish. Again I had to measure when I made it, usually I just toss the ingredients in. So here it goes.
Greek Orzo Pasta Salad
1 C orzo (uncooked) cooked per package directions
1/4 C Greek Olive Oil (you don't have to use Greek olive oil, but you should try it. it's great).
2 T lemon juice
1 1/2 tsp marjoram (or you can use oregano)
1/2 tsp mint
1 clove garlic minced (or granulated garlic works really nice here)
1/2 cup spinach leaves chiffonade
1 2.25oz can sliced black olives (or 2oz Greek olives, sliced)
4 oz Feta Cheese
sea salt and fresh ground pepper
Feel free to add grape tomatoes, or cucumbers if that is what you like.
Set cooked orzo aside and let it cool some. In another bowl whisk olive oil, lemon juice and herbs. Toss with remaining ingredients, end with salt and pepper. Let cool in refrigerator for about 2 hours.
Quick, easy and tasty!
(Karen it's on my blog now! Sorry for the delay!)