Salad - Mediterranean Orzo

By tdabbs

This salad highlights many fresh flavours of the Mediterranean and is at its best when made with good-quality olive oil. To pit several olives at once, place them on a cutting board and lightly crush with the bottom of a small saucepan to expose pits before removing. Stir this salad lightly with a fork before serving to loosen the pasta.

Ingredients

• 2 cups (500 mL) orzo pasta
• 1/4 cup (60 mL) lemon juice
• 1/4 cup (60 mL) extra-virgin olive oil
• 1 tsp (5 mL) liquid honey
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 1 pinch dried oregano
• 1 sweet red pepper diced
• 1 cup (250 mL) diced cored English cucumber
• 3/4 cup (175 mL) crumbled cow's milk feta cheese
• 1/3 cup (75 mL) chopped pitted Kalamata olives
• 1/3 cup (75 mL) chopped drained oil-packed sun-dried tomatoes
• 1/4 cup (60 mL) chopped fresh parsley
• 1/4 cup (60 mL) diced red onion

Details

Servings 8
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

In large pot of boiling lightly salted water, cook pasta according to package directions until al dente, about 7 minutes. Drain and rinse under cold water; drain again.

In large bowl, combine lemon juice, oil, honey, salt, pepper and oregano. Add pasta, red pepper, cucumber, feta cheese, olives, sun-dried tomatoes, parsley and onion; stir to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)


Source : Canadian Living Magazine: June 2012