Orzo Dill Salad
Ingredients
- 1 pound of orzo
- 1 clove of garlic
- 1/2 to 3/4 cup dill remove dill leaves from hard stems
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil
- 4-1/2 ounces sun dried tomatoes julienne cut
- 1-1/2 cup Kalamata olives cut in half (lengthwise)
- 1/2 cup pine nuts toasted
- 6 ounces Feta crumbled
Instructions
- Cook orzo according to package. It should be “al dente.”
- Chop garlic in a food processor. Add dill, lemon juice, red wine vinegar, salt and pepper and chop well. Add olive oil in a slow steady stream until dressing is emulsified.
- Drain pasta and toss with dressing while pasta is still warm. Cool pasta at room temperature. Add sun dried tomatoes, Kalamata olives, pine nuts and feta and mix well. Season with salt and pepper.
Notes
- You can substitute grape tomatoes (cut in half) for sun dried tomatoes.
- I found the French Feta (Valbreso) at Wegmans and it is already crumbled.
- You can make this salad the night before.
- This recipe can easily be cut in half or doubled.
- I found the French Feta (Valbreso) at Wegmans and it is already crumbled.
- You can make this salad the night before.
- This recipe can easily be cut in half or doubled.
