Saturday, April 12, 2014

Greek Pasta Salad

Greek Orzo
I loved this Greek Pasta Salad.  It contains so many delicious ingredients and flavors.  I made a similar dish years ago, but wanted to try this recipe from Joy the Baker.  Although it says to serve immediately, leftovers are so good, too.  This would be great for a potluck. I want to make this again soon.
Greek Orzo
Greek Pasta Salad
adapted from Joy the Baker

For the Dressing:
1/3 cup olive oil
3-4 tablespoons fresh lemon juice
1 tablespoon minced shallots
2 teaspoons Dijon mustard
2 teaspoons honey
sea salt and fresh cracked black pepper to taste

For the Pasta Salad:
4-5 cups cooked orzo pasta*
2 cups de-seeded and coarsely chopped English Cucumbers
2 cups halved cherry tomatoes
1 heaping cup crumbled feta cheese
1/2 cup thinly sliced purple onion
1/3 cup chopped fresh basil
1/2 cup Kalamata olives
sea salt and fresh cracked black pepper to taste

1.  In a medium mason jar (or other sealed container), combine olive oil, lemon juice, shallots, mustard, honey, and a pinch of salt a fresh cracked black pepper. Secure the lid tightly and shake vigorously until emulsified. Taste and season with more lemon, honey, salt, or pepper as necessary. Set aside.

2.  In a large bowl toss together orzo pasta, cucumber, tomatoes, feta cheese, onion, and fresh basil. Season lightly with salt and pepper. Just before serving, drizzle in the dressing. Taste and season accordingly. Serve immediately.  (Leftovers are great, too.)
*I cooked about 2 cups of dried orzo & ended up not using all of it for this.  Be careful when draining; if left too long in a strainer, it will stick to it.
Greek Orzo
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