Tuesday, June 28, 2011

Greek orzo pasta salad

With these hot days of summer upon us, it's nice to have a light, cool meal that doesn't require too much preparation.  It's easy to throw any veggies you have in the fridge into this pasta salad.

Greek Orzo Pasta Salad
Makes 4-6 servings

1/2 red onion, diced
1 red bell pepper, diced
2 cucumbers, diced
1 pint grape tomatoes, quartered
1 can garbanzo beans, rinsed
6 oz. crumbled feta cheese
1 lb box orzo pasta

4 tablespoons olive oil
6 tablespoons basalmic vinegar
1 teaspoon dijon mustard
salt and pepper, to taste
  1. Cook pasta according to box instructions.  Drain pasta and rinse with cold water.  Combine pasta and diced vegetables in a large bowl.  
  2. In a small bowl, combine olive oil, vinegar and mustard and whisk until well-incorporated.  Stir dressing into the pasta.  Add salt and pepper to taste. 

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