Greek Orzo Salad

INGREDIENTS

For Orzo Salad:

• 1 cup Uncooked Orzo Pasta

• 1 English Cucumber, quartered into bite sized pieces

• 1 1/2 cup Cherry Tomatoes, halved

• 1/2 cup Red Onion, diced

• 2/3 cup Pitted Kalamata Olives, halved

• 1 1/4cup Imported Greek Feta Cheese, crumbled

• Drizzle of Kefi L!fe EVOO

For Dressing:

• 1/2 cup Kefi L!fe EVOO

• 1/3 cup Red Wine Vinegar

• 4 large cloves Garlic, pressed or grated

• 1 small Shallot, sliced finely

• 2 tsp Dried Greek Oregano

• 1/2 Lemon, freshly squeezed

• 1/2 tsp Salt

• 1/2 tsp Pepper

A huge thank you to our friend Ted Pappas of Ted’s Everyday Eats for inviting us to his kitchen for another incredible recipe!

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add orzo and cook per package instructions, or until al dente, approximately 8 to 10 minutes.

2. Drain the orzo and add to large serving bowl to cool. Drizzle with extra virgin olive oil & toss so pasta doesn’t stick together.

3. Chop all veggies and herbs.

4. Prepare the dressing in a separate mixing blow by combining all ingredients and whisk thoroughly. Add more salt & pepper to taste.

5. In the large serving bowl with the cooked orzo, combine the cucumber, tomatoes, onions, olives & feta cheese. Then add the dressing and toss to coat.

Kefi Life® Extra Virgin Olive Oil

$19.95