Monday, January 9, 2012

Greek-Style Orzo Salad with Feta

1/2 box Orzo, boiled to al dente
1  8 oz. package feta
2 large tomatoes, diced or 1 package of grape tomatoes, halved
12-15 pitted kalamata olives, halved *optional 1 bunch parsley, chopped
Juice from 1 lemon
2 cloves garlic, chopped
1/4 cup olive oil
1/2 cup White Balsamic Vinegar 1 can cannellini beans or chic peas (optional) *But a great addition!!!
Salt/pepper to taste

Chill cooked orzo by running it under cool water for a few minutes.
Drain well.
Toss with diced tomatoes, chopped parsley a small amount of the feta, olives, juice of lemon, oil, garlic and the vinegar.
Add in beans, if you want.
Let chill in the fridge for 1 hour.
Top with more feta before serving. You can also add in sliced beets! But, wait until you're ready to serve so that they don't turn everything pink.

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