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Greek Orzo Salad


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  • 1 1/4 c dried orzo
  • 8 oz. feta cheese, coarsely crumbled
  • 1 c chopped roma tomatoes
  • 1/2 c chopped pitted kalamata olives
  • 1 T snipped fresh basil
  • 1 T snipped fresh flat-leaf parsley
  • 1/3 c olive oil
  • 3 T lemon juice
  • 1 small clove garlic, minced
  • 1/2 t snipped fresh oregano
  • Salt and black pepper


Servings 12
Preparation time 20mins
Cooking time 20mins


Step 1

Cook orzo pasta according to package directions, drain. Rinse with cold water, drain again. Transfer pasta to a large bowl. Cover, chill in the refrigerator for 1-2 hours. Add feta, tomatoes, olives, basil and parsley to the chilled pasta, stir to combine.

I a screw-top jar, combine olive oil, lemon juice, garlic and oregano. Shake vigorously to combine. Pour dressing over pasta mixture, toss to coat. Season to taste with salt and pepper. Cover, chill in the refrigerator for 2-24 hours.

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