Orzo Salad
A recipe for a classic Greek Salad. Orzo pasta tossed with olive oil, wine vinegar, olives, tomatoes, lemon juice and onion. A delicious Mediterranean appetizer.
16 oz. orzo pasta
1/4 cup olive oil
1/3 cup + 1 tablespoon red wine vinegar
2 tablespoons grated lemon zest
1/4 cup freshly squeezed lemon juice
2 cups Kalamata olives, chopped
2 pints grape tomatoes, halved lengthwise
1 large red onion, finely chopped
1/2 cup chopped fresh parsley leaves
Sea salt and pepper to taste
Bring about 3 quarts of water to boil in a large pot. Add the salt and the orzo and cook until al dente. Take off the heat and drain well. Set aside.
In a bowl combine the olive oil, red wine vinegar, lemon zest, and lemon juice. Pour the mixture over the hot orzo and toss. Allow to rest for about 5 minutes. Stir occasionally.
Add in the olives, grape tomatoes, onion, and parsley, and stir well. Season with sea salt and pepper.
This salad can be served hot or cold or even at room temperature.