Recipe: Orzo Salad with Green Olives, Tomatoes and Feta

ORZO SALAD WITH GREEN OLIVES, TOMATOES AND FETA

"Orzo, rice-sized grains of pasta, makes an ideal salad. This version is Greek-inspired, full of green olives, cucumber, tomatoes, and feta, but just about anything could be included, from chopped radishes to blanched chopped green beans, peas, or broccoli florets."

1 lb. uncooked orzo
1/4 cup olive oil, divided
2 lbs. assorted-color cherry tomatoes
2 tsp. kosher salt, divided
1 English cucumber
1 cup red onion
1 cup feta cheese
3/4 cup pitted green olives
1/4 cup fresh Italian parsley
1/4 cup fresh lemon juice
1/4 tsp. black pepper

Bring large pot of salted water to boil. Add orzo (2 generous cups); cook until just tender, about 8 minutes. Drain. Rinse with cold water; drain again.

Add 2 tablespoons olive oil; mix well. Set aside.

In large bowl, stir halved tomatoes with 1 teaspoon salt. Let stand 1/2 hour or so; then drain any accumulated liquid.

Add cucumber (unpeeled, quartered lengthwise and cut into slices), chopped red onion, crumbled feta (about 5 ounces), halved olives, chopped parsley, lemon juice and remaining 2 tablespoons olive oil. Gently mix. Add orzo; gently toss with vegetables. Season with remaining salt and freshly ground pepper. Cover and refrigerate until ready to serve.

Makes 8 servings
Source: Picnics: Delicious Recipes for Outdoor Entertaining by Sara Deseran