Orzo pasta salad with tomato, cucumber, red onions and feta
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Orzo pasta |
| ¼ | cup | Olive oil |
| ¼ | cup | Minced sundried tomatoes |
| 1 | small | Red onion; minced |
| 2 | larges | Cloves garlic; minced |
| 1 | pint | Yellow cherry tomatoes OR 2 yellow tomatoes; in small dice |
| 1 | small | English cucumber; peeled, quartered lengthwise, seeded and thinly sliced |
| ⅓ | cup | Coarsely chopped fresh dill OR dried dill; to taste |
| 2 | tablespoons | White wine vinegar |
| ½ | pounds | Feta cheese; crumbled |
| Salt and pepper | ||
Directions
Boil orzo until just tender, about 8 minutes. Drain and transfer to a bowl.
Add oil, sun-dried tomatoes, onion and garlic and stir well. When pasta is cool, add cherry tomatoes, cucumber, dill and vinegar. Add feta, salt and pepper and stir gently. Serves 8.
Notes: Delicious with Woodbridge Sauvignon Blanc Hanneman/Buster/Mcrecipe 1998-Apr-06 Recipe by: Woodbridge Recipes www.woodbridgewines.com/ Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 06, 1998