Summertime Greek Orzo Salad
| Prep Time: 15 min | Cook Time: 10 min |
| Servings: 6 | Skill Level: easy |
Pearls Specialties Kalamata olives add the perfect touch of Greek flavor to this orzo salad. It’s easy to pull together and makes a perfect picnic or summer side dish.
Recipe and image by Chef Jamie Gwen
Ingredients
2 tablespoons fresh lemon juice
2 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon agave or honey
1/4 cup extra-virgin olive oil
1/4 cup oil from the jar of sundried tomatoes
16-ounces orzo pasta
4 mini cucumbers, halved and sliced into thin half-moons
1 pint cherry tomatoes, halved
One 15-ounce can garbanzo beans, drained and rinsed
1/2 cup Pearls Kalamata olives, halved
3/4 cup crumbled feta cheese
2 tablespoons freshly chopped dill
2 tablespoons fresh basil leaves, cut into thin strips
Salt and freshly ground black pepper
Cooking Instructions
Cook the orzo in salted boiling water according to package directions then drain well and rinse with cold water to stop the cooking process and keep the orzo separated.
To make the dressing, in a mason jar combine the lemon juice, vinegar, mustard, agave, olive oil, sundried tomato oil and salt and pepper. Close the jar and shake to combine well.
To make the salad, in a large mixing bowl combine the cooked orzo, cucumbers, cherry tomatoes, garbanzo beans, feta and olives. Season the salad with salt and pepper, add the dressing and toss to coat well. Fold in the dill and basil. Serve cold or at room temperature.
