Orzo Salad


Orzo Salad:

1/4 cup red wine vinegar
1 teaspoon honey
1/2 cup olive oil
1 pound orzo
1 pint small cherry tomatoes, halved
1 bunch green onions, chopped
1 cup chopped fresh basil
1 7-ounce container feta cheese, cut in to 1/4-inch cubes
salt & pepper to taste

* In a medium sized bowl, whisk together vinegar and honey. Slowly add olive oil while whisking vigorously. Set aside.  Bring a large pot of salted water to boil. Once boiling add orzo and cook until just done, about 9 minutes. Pour pasta into strainer and run cold water on pasta to prevent further cooking. Let strain until all water has been removed, tossing frequently to prevent sticking.  In a large bowl, combine orzo, tomatoes, green onions, basil and feta cheese. Toss to combine. Add red wine vinegar mixture, toss to coat completely. Cool in refrigerator for at least an hour to let flavors intermingle.

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