Greek Orzo Salad
INGREDIENTS
For Orzo Salad:
1 cup Uncooked Orzo Pasta
1 English Cucumber, quartered into bite sized pieces
1 1/2 cup Cherry Tomatoes, halved
1/2 cup Red Onion, diced
2/3 cup Pitted Kalamata Olives, halved
1 1/4cup Imported Greek Feta Cheese, crumbled
Drizzle of Kefi L!fe EVOO
For Dressing:
1/2 cup Kefi L!fe EVOO
1/3 cup Red Wine Vinegar
4 large cloves Garlic, pressed or grated
1 small Shallot, sliced finely
2 tsp Dried Greek Oregano
1/2 Lemon, freshly squeezed
1/2 tsp Salt
1/2 tsp Pepper
A huge thank you to our friend Ted Pappas of Ted’s Everyday Eats for inviting us to his kitchen for another incredible recipe!
DIRECTIONS
Bring a large pot of salted water to a boil. Add orzo and cook per package instructions, or until al dente, approximately 8 to 10 minutes.
Drain the orzo and add to large serving bowl to cool. Drizzle with extra virgin olive oil & toss so pasta doesn’t stick together.
Chop all veggies and herbs.
Prepare the dressing in a separate mixing blow by combining all ingredients and whisk thoroughly. Add more salt & pepper to taste.
In the large serving bowl with the cooked orzo, combine the cucumber, tomatoes, onions, olives & feta cheese. Then add the dressing and toss to coat.
Kefi Life® Extra Virgin Olive Oil 500 mL bottle is cold extracted from 100% Koroneiki olives grown and harvested in the Kalamata region of Southern Peloponnese, Greece. Kefi L!fe EVOO is packed with antioxidants, polyphenols and flavor.
It is characterized by its aromas of green grass, artichoke, and sweet almond with a mild peppery finish.