Mediterranean Orzo Pasta Salad
Submitted by Paula S. Price
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The Dressing:
In a bowl whisk together the following ingredients:
- 1/4 cup freshly squeezed lemon juice
- 6 Tablespoons full flavored, extra virgin olive oil
- 1-1/2 teaspoons lemon zest, finely chopped
- 1-2 garlic cloves, peeled and finely chopped
- 1/2 teaspoon fresh oregano, finely chopped
Set Aside.
The Vegetables:
Prepare the following vetetables:
- 1 red pepper, peeled, seeded and cut into dice
- 1 yellow pepper, peeled, seeded and cut into dice
- 1 small sweet red onion, peeled and diced
- 2 dozen Greek type olives, Kalamata, pitted and cut in halves
- 3 carrots, peeled, quartered lengthwise, cut into dice
The Pasta
16 ounces orzo pasta, cooked in boiling salted water to al dente stage, then drained.
The Salad
Into a large bowl put the cooked and drained pasta. Add the dressing and toss to coat the pasta.
Add all of the prepared vegetables and toss to blend ingredients.
Just prior to serving the salad crumble 4 ounces feta cheese (preferably Bulgarian or Isralian) over the salad and with a spatula combine all salad ingredients.
Serve at temperature.
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