Greek Orzo Salad
ortion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 12 oz. dried orzo | May use penne if preferred. May use whole grain |
| 4 small tomatoes | Washed and chopped |
| 1 medium cucumber | Washed and halved lengthwise and sliced |
| ¼ cup red onions | Washed, trimmed and minced. |
| ¼ c. pitted ripe black olives | Sliced |
| ¼ c. oil | |
| ¼ c. lemon juice | |
| 1 teaspoon basil | |
| 1 teaspoon oregano | |
| 1 teaspoon garlic powder | |
| ¼ teaspoon salt | |
| ¼ teaspoon black pepper | |
| ½ cup crumbled low fat feta cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large saucepan cook the orzo in boiling, lightly salted water according to package directions; drain. | |
| 2 | Rinse with cold water, drain again. | |
| 3 | In a large bowl toss together the cooked pasta, the tomatoes, cucumber, red onion and olives. | |
| 4 | For the dressing, in a mixing bowl combine the oil, lemon juice, basil, oregano, garlic salt and pepper. Cover and shake well. | |
| 5 | Drizzle over pasta, toss gently to coat. Cover and refrigerate for at least 2 hours before serving. Add the feta cheese and toss gently to combine. |
Posted in Side Dish, Starch Side Recipes
