Greek Salad recipe: Orzo Salad
Greek Orzo Salad
This sunny Greek orzo salad pays homage to the diet's delicious, sun-drenched flavors. Orzo for Greek orzo salad recipe is a tiny rice-shaped, quick-cooking pasta. It was a good dish and you'll like the flavor a lot. The orzo, tinted with tomato, need to be, of course, overcooked. Greek cooks always overcook pasta.
Ingredients according Greek Salad recipe:
1 cup orzo, uncooked
1 red pepper, chopped
1 cup cucumber, chopped
3 Roma tomatoes, seeded and chopped
1/3 cup red onion, chopped
2 tablespoons sliced ripe pitted olives, drained
2 tablespoons white wine vinegar
3 tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon zest
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon sugar
½ teaspoon dried basil leaves
Greek Salad recipe Directions:
Cook orzo according to package directions; drain. Combine orzo, red pepper, cucumber, tomatoes, red onions and olives.
Whisk to combine wine vinegar, lemon juice, lemon zest, garlic, olive oil, Dijon, honey, sugar and basil; pour over orzo mixture. Toss. Cover and refrigerate several hours or overnight. Toss again just before serving.
Original Greek Salad recipe yield: 8-10 servings
Some tips for making superior Orzo Salad:
Per serving Greek Orzo Salad recipe, based on 8: 128 calories (17 percent from fat), 3 grams total fat (trace saturated fat), no cholesterol, 24 grams carbohydrates, 4 grams protein, 49 milligrams sodium, 2 grams dietary fiber.
Duplicate Greek Salad recipe at home and be different.
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