Orzo Salad

Orzo Salad

Orzo pasta makes for a nice change in this pretty pasta salad from Joy Henkle.

Orzo Salad Recipe

Orzo Salad

1 ½ cups uncooked orzo pasta (3 cups cooked)

1 cup frozen or fresh peas

¾ feta cheese

½ cup fresh parsley

3/4 cup chopped cherry tomatoes

1 can (2.5) sliced ripe olives

½ cup chopped cashews (optional)

5 Tbsp. white balsamic vinegar

4 Tbsp. olive (Joy uses extra virgin)

1-2 Tbsp. BUTTERMILK RANCH DRESSING, ITALIAN VINEGAR & OIL OR GREEK SEASONING*

(*PENZEYS SPICES)

Cook the pasta in boiling water until al dente (4-6 minutes), drain and let cool.  Add the peas, feta cheese, parsley, tomatoes, olives and cashews.  In a separate bowl, whisk together the vinegar, olive oil and DRESSING MIX of choice and pour over the pasta mixture.                   12 serving

 

(Recipe for Orzo Salad came from Penzeys Spices, September, 2013)