Mediterranean Orzo Salad
Enjoy the sun-soaked flavours of the Mediterranean with this colourful and delicious dish that uses small, rice-shaped pasta instead of large noodles for a lighter, more summery salad.
Serves 8-10
Salad Ingredients
| Imperial | Metric | |
| Orzo (rice shaped pasta), uncooked | 12 oz | 340 gr |
| olive oil | 2 tbsp | 68 ml |
| cups cubed feta cheese, preferably Bulgarian | 1 1/2 | 341 ml |
| chopped red and yellow pepper | 3 tbsp | 227 ml |
| pitted Kalamata olives | 1/2 cup | 114 ml |
| green onions, chopped | 3 | 3 |
Dressing | ||
| fresh lemon juice | 2 tbsp | 30 ml |
| white wine vinegar | 1 tbsp | 15 ml |
| crushed garlic | 1 tbsp | 15 ml |
| dried oregano | 1 tsp | 5 ml |
| Dijon mustard | 1 tsp | 5 ml |
| ground cumin | 1 tsp | 5 ml |
| olive oil | 1/2 cups | 118 ml |
Instructions:
- Cook orzo in a large pot of boiling water until tender.
Drain and rinse with cold water. - Transfer to a large serving bowl and toss with 2 tablespoons of olive oil.
- Add remaining salad ingredients and toss gently.
- Combine all dressing ingredients except olive oil in a bowl.
- Gradually whisk in olive oil, whisking continuously.
- Combine salad and dressing. Toss gently. Season with salt and pepper, to taste.
