Greek Style Orzo Salad With Balsamic Vinaigrette

5.0(20)

This is a variation of a recipe I came up with years ago. Because the ingredients are combined while the pasta is still warm, the dressing really soaks in and some of the cheese melts, leaving a creamy texture. I usually have a little bit of the dressing left over, which I save for spinach salad later. Hope you enjoy!

by flower7·published 2005-08-05

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Beans

Servings

6 serving(s)

Total time

40 min

prep 40 min

Calories / serving

222 kcal

Ingredients (13)

serves

1/4 cup balsamic vinegarbalsamic-vinegar
1 1/2 teaspoons dried basilbasil
1 1/2 teaspoons dried oreganooregano
2 tablespoons Dijon mustarddijon-mustard
1 1/2 tablespoons olive oilolive-oil
1 tablespoon waterwater
1/8 teaspoon black pepperpepper
3 garlic cloves, mincedgarlic
1 cup orzo pasta, uncookedorzo
1/2 cup sliced kalamata olive
1/2 cup chopped fresh tomatotomato
1 (8 ounce) can garbanzo beans, drained and rinsed (optional)
5 -6 ounces feta cheese, crumbledfeta

Instructions (4 steps)

01Combine vinaigrette ingredients in a small bowl and whisk to combine. Set aside.
02Cook orzo according to package directions. Drain and transfer to a medium-size bowl.
03While pasta is still hot, stir in the rest of salad ingredients and dressing to taste.

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Rich recipe — supports nutrition-aware planning.