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Grecian Orzo Salad
average (1 votes)
A unique twist on traditional Greek salad flavors. The walnuts add an interesting texture and crunch making this salad a family favorite.
- Entered By:
- denise p
- Recipe Story:
- I am always looking...
- Contest Category:
- Side Salad
to add a new and creative spin on family favorites. One of our go-to summer dinners is a Greek salad topped with marinated grilled chicken. I thought it would be interesting to use some of those familiar flavors and add some pasta. I added the walnuts to boost the protein and my family fell in love with this salad. I serve it as a side dish instead of potatoes or rice. My five year old daughter is a huge rice fan. The first time I made this salad she ate 3 helpings and told me not to make plain white rice anymore, because this was better. My kids are trying new foods and flavors and having something healthy instead of processed fast food or pre-packaged foods loaded with sodium and who knows what!
This side salad is now the number one request at our monthly family BBQ. 
- Prep Time:
- 20 minutes
- Cook Time:
- 15 minutes
- Serves:
- 8
Ingredients
1 pound orzo
1/4 cup flat leaf parsley finely minced
3/4 cup pitted kalamata olives coarsely chopped
1/2 lb crumbled feta cheese
1/4 cup capers, drained & coarsely chopped
1/2 cup toasted walnuts coarsely chopped
1/2 cup olive oil
4 Tbs. red wine vinegar
1 tsp honey
1 tsp kosher salt
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1/8 tsp black pepper
Directions
Cook orzo according to package directions. Cool completely.
While pasta cooks, whisk together vinegar, honey, salt, oregano, black pepper and red pepper flakes until well combined. Slowly add olive oil until well combined. Mix cooled pasta with dressing. Stir in remaining ingredients. Serve at room temperature. Salad can be made ahead and stored in refrigerator, allow to come to room temperature (30-45 minutes) before serving.
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Comments
Amy Kull 5/7/2008
Wowza!!!!
Rating: 5 Stars