Greek Orzo Salad
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Submitted by Jeff Bacon, CEC, CCA, AAC
16 ounces orzo
1/2 red onion, minced
10 ounces feta cheese, crumbled
2 ripe tomatoes, chopped
1 Red Bell Pepper, Diced
1/2 green bell pepper, diced
1 tablespoon garlic, minced
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
salt and pepper, to taste
1. Cook the pasta using the package directions; drain. Combine with the cheese, tomatoes, bell peppers, onion and garlic in a bowl.
2. Add the olive oil, vinegar, lemon juice, oregano, basil, salt and pepper; mix well.
3. Chill until serving time
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