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Surdyk's Greek Orzo Salad




Source of Recipe


Source: Midwest Living


List of Ingredients




� 1-1/4 cups dried orzo (rosamarina) (8 ounces)
� 8 ounces feta cheese, cubed or coarsely crumbled
� 1 cup chopped roma tomatoes
� 1/2 cup chopped pitted kalamata olives
� 1 tablespoon snipped fresh basil
� 1 tablespoon snipped fresh flat-leaf parsley
� 1/3 cup olive oil
� 3 tablespoons lemon juice
� 1 small clove garlic, minced
� 1/2 teaspoon snipped fresh oregano
� Salt and ground black pepper


Recipe



1. Cook 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 to 2 hours. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.
2. For dressing: In a jar with a screw-top lid, place 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 ground black pepper. Cover; chill in the refrigerator for 2 to 24 hours. Makes 6 main-dish servings.