Peloponnese pasta salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Orzo; (rice-shaped pasta) |
| 4 | Cloves garlic; peeled, up to 6 | |
| 1 | cup | Kalamata olives; pitted, quartered length-wise |
| ½ | cup | Red onion; minced |
| 4 | ounces | Feta cheese; crumbled |
| The cooked garlic from above | ||
| ⅓ | cup | Extra-virgin olive oil |
| ½ | teaspoon | Ground black pepper |
| 1 | teaspoon | Dried oregano flakes |
| 2 | teaspoons | Dried basil flakes |
| 2 | teaspoons | Red wine vinegar |
Directions
DRESSING
Cook orzo and garlic cloves in pot of boiling, salted water for 7-8 minutes, or until just tender. Rinse under cold water, let drain, and return to pot you boiled it in. Remove garlic cloves. In blender combine garlic cloves, olive oil and black pepper, herbs and vinegar. Blend until smooth. Pour over pasta. Add remaining ingredients and stir. Serve slightly chilled.
from
Posted to Kitmailbox 8/98 by JoAnn Pellegrino NOTES : This is a nice main dish salad, perfect for a hot summer evening and easy for a luncheon. I like to make it in the morning, then the flavors have time to blend. Use fresh herbs if you are serving the salad right away - sadly, fresh basil turns black so quickly. Save time (and your fingers) by purchasing pitted olives. The recipe calls for no salt, as the olives are very salty.
Recipe by: Auntie Woof's Vegetarian & Bread Recipes Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on Aug 24, 1998, converted by MM_Buster v2.0l.