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Greek Orzo Salad Recipe


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     Greek Orzo Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   30 min
  chill 3 hrs

1 1/4 cups dried orzo (rosamarina) (8 ounces)
8 ounces feta cheese, cubed or coarsely crumbled
1 cup chopped roma tomatoes
1/2 cup chopped pitted kalamata olives
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh flat-leaf parsley
1/3 cup olive oil
3 tablespoons lemon juice
1 small clove garlic, minced
1/2 teaspoon snipped fresh oregano
Salt and ground black pepper

1. Cook orzo according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl. Cover; chill in the refrigerator for 1 to 2 hours. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.
2. In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano. Shake vigorously to combine. Pour dressing over pasta mixture; toss to coat. Season to taste with salt and ground black pepper. Cover; chill in the refrigerator for 2 to 24 hours.
Servings Per Recipe 6, calcium (mg) 202, iron (mg) 2, cal. (kcal) 362, sat. fat (g) 7, Fat, total (g) 22, chol. (mg) 33, sodium (mg) 596, fiber (g) 2, pro. (g) 10, carb. (g) 31, vit. A (IU) 389, vit. C (mg) 10

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