Greek Orzo Pasta Salad

I discovered orzo pasta just a few years ago after watching Everyday Italian. Orzo is a small spherical shaped pasta that looks a lot like rice. In fact, I made this salad for some of my husband's co-workers and I could never convince them that it was pasta and not rice. Oh well, as long as they liked it.



This salad is my go to recipe for potluck dinners and cross-state holiday travel. I usually bring this to family Memorial Day, 4th of July and Labor Day get togethers. It travels very well and if it's made the day before, all the better. The flavors of the ingredients really come together after sitting a day or so.



You can serve cold, room temperature or warm. I prefer just slightly warmed than room temperature but not enough to melt the cheese. I hope you give this one a try.





Ingredients:

1/2 bag orzo

1/2 pint grape tomatoes, halved

1 large can of extra large black olives, pitted and halved

1 small red onion, diced

1 handful flat-leaf parsley, chopped

1/2 - 1/3 cup shredded parmesan cheese

1 block of feta cheese, crumbled

Sea salt , to taste

Pepper, freshly ground to taste

Olive oil, for drizzling

* All purpose balsamic vinaigrette



Boil 1/2 stock pot of H2O

Add handful of sea salt.

Boil pasta until al dente ( slightly chewy, definitely not mushy)

Drain, let cool in colander to room temperature. Do Not Rinse.

Toss pasta in a drizzle of extra virgin olive oil.

In a large salad or serving bowl, Add remaining ingredients to pasta, toss.

Drizzle in Balsamic Vinaigrette until it thoroughly coasts everything but doesn't collect at the bottom of the bowl.



Ready to serve or store in fridge.



Next day preparation- microwave to warm. Serve at room temperature or slightly warm.