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Greek Orzo Pasta Salad with Lemon Vinaigrette Recipe


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     Greek Orzo Pasta Salad with Lemon Vinaigrette

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

1 pound dried orzo pasta
1 large red bell pepper seeded and diced
1 cup pitted olives(I used half kalamata and half green)
3 ounces sun dried tomatoes chopped
1/3 cup diced red onion
1/3 cup chopped fresh basil
1/3 cup chopped fresh dill
1/3 cup chopped parsly
Lemon Vinaigrette 1/2 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1-2 teaspoons granulated sugar
1 clove garlic
Salt and pepper

Set a large pot of salted water over high heat. Bring to a boil. Then cook the orzo as directed on the package. Drain. Meanwhile, set out a large salad bowl. Chop the bell pepper, onions, sun dried tomatoes, and fresh herbs. In a small bowl (or measuring pitcher) whisk the lemon juice, olive oil, sugar, and garlic together. Set aside. Once the orzo is cooked and drained, place it in the salad bowl. Add in the bell peppers, olives, sun dried tomatoes, onion, and all chopped herbs. Pour the lemon dressing over the salad and toss well. Cover and refrigerate until ready to serve.

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