Last summer in a quaint deli in Martha’s Vineyard, I discovered the most wonderful Greek Orzo (pasta) Salad. When I got home I made it my mission to recreate the recipe. This version I have for you is now one of my family’s favorite light summer dishes. You can make a large quantity and keep it in the fridge for an easy go-to snack.
Image via My Baking Addiction
Greek Dressing
½ cup olive oil
2 cloves fresh garlic; finely chopped
1 ½ teaspoon dried oregano
1 ½ teaspoon dried basil
1 teaspoon pepper
1 teaspoon kosher salt
1 teaspoon onion powder
1 ½ teaspoon Dijon-style mustard or whole grain mustard
½ cup red wine vinegar
Dressing Directions: Place all ingredients into a Tupperware container, secure the lid and shake until well blended.
½ cup red grape tomatoes; halved
1 cucumber, seeded and chopped
1/4 red onion; chopped
1/2 red bell pepper; chopped
1/2 green bell pepper
1 cup crumbled reduced-fat feta cheese
2 cans large pitted black olives, drained
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In large bowl combine pasta, tomatoes, cucumber, red onion, bell peppers and olives. Toss with dressing. Fold in the crumbled feta softly into the mixture. Chill for at least one hour in refrigerator.
Enjoy!
