*Orzo Salad
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A mediterranean take on *orzo salad, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 1 c. orzo, uncooked
- 1 c. (4 oz.) Feta cheese, diced
- 3 Tbsp. parsley (fresh), chopped
- 3 Tbsp. dill (fresh), chopped
- 1 large tomato, seeded and chopped
- 1/3 c. olive oil
- 1/4 c. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. pepper
Method
Cook orzo according to package directions (al dente).
Drain and rinse with cold water. Drain again. Add Feta cheese, parsley, dill and tomato. In a jar with a tight fitting lid, combine oil, lemon juice, salt and pepper.
Cover and shake.
Pour over the salad and toss until the orzo is well covered. Refrigerate until cool. Toss again before serving.
Makes 8 servings.
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