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Orzo Pasta Salad

August 5, 2009

I forgot to post this recipe with my Syrian Lamb Kebabs, which is a shame because they went so well together.  This salad was made up

orzo salad

orzo salad

entirely of leftovers, which made me really proud, and it tasted great.  I really recommend you use orzo, which is my favorite pasta shape for pasta salad…it’s really chewy and a great size.  You can add any vegetables you want to this- it’s a basic recipe open for changed.  Serves4-6 as a side dish.

Ingredients:

1 1/2 c orzo

1/2 yellow bell pepper, cut into 1/4″ dice

3 plum tomatos, cut into 1/4″ dice

Handful fresh parsley, chopped

1/2 c Kalamata olives, halved

1/2 c feta, crumbled

2 T olive oil

squeeze fresh lemon juice

salt and pepper to taste

Directions:

Cook orzo according to package directions in salted water and drain.

In a medium bowl, combine chopped yellow pepper, tomato, parsley and olives.  Add orzo and stir to combine.  Drizzle olive oil and lemon juice over top, then season with salt and pepper to taste and mix.  Top with crumbled feta and stir gently.  Serve at room temperature.

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