OUR FAVORITE RECIPES - GREEK ORZO SALAD
WE JUST NEED TO START GETTING READY FOR RAVINIA
This recipe comes from my Aunt Sandy and can also been seen in her daughter's book "Greektown Chicago."
Difficulty: EasyPrep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8
Salad Ingredients:
1 lb Orzo pasta
6 plum tomatoes, chopped
1/2 cup red onion, chopped
1/2 lb. Kalamata olives, sliced
1 lb. Feta cheese, crumbled
1 large or 2 small zucchinis, chopped
Dressing Ingredients:
1 medium garlic clove, minced
1 cup red wine vinegar
1/4 cup of olive oil
1 tsp. dried basil
1 tsp. oregano
Directions:
Cook pasta according to directions on package, omitting any oil and salt. Drain and rinse. Combine pasta with tomatoes, onion, olives, Feta and zucchini in a large bowl. Toss well.
Whisk together garlic, vinegar, olive oil, basil and oregano in a small bowl. Pour dressing over pasta mixture, and toss well. Cover and chill if desired. Serves 4 as a main dish and 8 as a side dish.
CATHY MALLERS & DEAN'S TEAM CHICAGO
