Beyond Wonderful Recipe Orzo Salad with Sun-Dried Tomatoes, Roasted Peppers, Black Olives and Feta

Orzo Salad with
Sun-Dried Tomatoes,
Roasted Peppers, Black Olives, and Feta Cheese

This flavorful blend works almost anywhere—as a zesty first course, a tasty side for grilled meat or fish, or as an entrée in its own right.

Ingredients

Serves 8

Dressing
6	large	basil leaves
3	cloves	garlic, chopped
1/2	cup	extra virgin olive oil
2	tablespoons	freshly squeezed lemon juice
1	tablespoon	lemon zest
1	teaspoon	freshly ground black pepper
1/2	teaspoon	salt
Salad
6	cups	cooked, hot orzo*
1	cup	sun-dried tomatoes, chopped
1/2	cup	chopped roasted peppers**
1/2	cup	sliced Kalamata olives
8	ounces	sheep feta, cut in ½-inch cubes
1	cupt	Italian parsley

* Be sure to salt your cooking water for best flavor. See How To Cook Perfect Pasta.

**This equals 1 ½–2 peppers. Buy roasted peppers in a jar at most major supermarkets, or see How To Roast Peppers.

Directions

Dressing

1. Place the basil, garlic, olive oil lemon juice and zest, pepper, and salt in a blender and puree creating an emulsion. Set aside.

Salad

1. Place the hot, cooked pasta in a spacious, heat-resistant bowl, pour the dressing over it, and mix well. Cool to room temperature. The pasta will absorb the dressing and all its flavor.

2. Place the sun-dried tomatoes, peppers, olives, feta cheese, and parsley in the bowl and mix well.

3. Cover and let sit for several hours, or refrigerate overnight to develop the flavors.

4. Restore to room temperature and adjust seasonings before serving.

Preparation time: 10 minutes with pre-cooked pasta —plus 2–8 hours downtime.

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	How To:
	Cook Perfect Pasta

	Other Options:
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