Orzo and Tomato Pasta Salad with Feta

So, I love pasta.  I really, really, really love pasta.  I would eat it every day if BK didn’t get upset when he decides his protein intake is too low.  He tries valiantly to enforce his “pasta once a week” rule, but its hard when (a) he isn’t actually cooking the food and (b) I emphatically argue that pasta as a side dish or in a soup does not count.

Being summer, a cool pasta salad was in order.  This tomato and orzo version did the trick.  I add extra olives, but I also eat them straight out of the jar sometimes as a snack, i.e, I like them more than most.  The salad is definitely worth making a day ahead of time…the vinaigrette really melds with the cheese and pasta and it tastes even better after a day or two!


4 ounces uncooked orzo pasta
¼ cup pitted green olives, chopped
4 ounces diced feta cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
4 plum tomatoes, chopped
1 teaspoon garlic powder
3-4 tablespoons of your favorite vinaigrette
1 tablespoon lemon juice
salt and pepper to taste


Bring a large pot of lightly salted water to a boil. Cook orzo until al dente and drain.  When orzo is mostly cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, basil, tomato and garlic powder. Pour vinaigrette and lemon juice over pasta, and mix well. Season with salt and pepper to taste. Chill slightly before serving.

Heavily adapted from allrecipes.com.


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