GREEK ORZO PASTA SALAD #PASTA #DINNER
Beat the mid year heat with this tasty Greek orzo pasta plate of mixed greens loaded with your preferred Greek ingredients!There's nothing preferred on a warm day over cool pasta serving of mixed greens. Living in Florida we have a lot of those day even right now toward the beginning of March, when it's as yet snowing wherever else. Indeed, even without warm climate, this orzo pasta plate of mixed greens is ideal for movement or work since you don't have to warm it up!
There are unlimited choices with fixings when making pasta plate of mixed greens. I chose to go the Greek course, since I've been on a Greek Salad kick of late. The kinds of the kalamata olives, feta, and cucumbers, go so well with an oregano and lemon vinaigrette.
Another reason I cherish this pasta plate of mixed greens formula, is it's simple and snappy to make. I hacked up my cherry tomatoes, kalamata olives, cucumber, and parsley. I cut my red onions on the mandoline for them to be progressively uniform, yet please try to remain cautious and utilize the watchman. On the off chance that you don't have a mandoline, you can undoubtedly just daintily cut with a blade.
Beat the mid year heat with this tasty Greek orzo pasta plate of mixed greens loaded with your preferred Greek ingredients!There's nothing preferred on a warm day over cool pasta serving of mixed greens. Living in Florida we have a lot of those day even right now toward the beginning of March, when it's as yet snowing wherever else. Indeed, even without warm climate, this orzo pasta plate of mixed greens is ideal for movement or work since you don't have to warm it up!
INGREDIENTS :
- 8 oz Orzo pasta
- 1 cup cherry tomatoes, sliced in half
- 1 cup English cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/3 cup kalamata olives, sliced in half
- 1/4 cup feta cheese
- 1/4 cup parsley, chopped
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 lemon, freshly squeeze juice
- 1 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
INSTRUCTIONS :
- In a small pasta pot, cook pasta al dente according to package instructions. Remove from heat, drain, rinse the pasta, then set aside.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Set aside.
- In a large mixing bowl, add all the ingredients including the vinaigrette. Toss to ensure all the ingredients are combined. Place in refrigerator for at least an hour before serving to marinate.
NOTES :
- Store in refrigerator
- Can drizzle a little olive oil when enjoying leftovers if needed.
For more detail : http://bit.ly/31qYGub
