This salad was recommended by a friend. I’ll serve it as a side dish at Thanksgiving Dinner.
8 ounces whole wheat orzo pasta
1/4 cup extra virgin olive oil
1 teaspoon red wine vinegar
1 tablespoon fresh-squeezed lemon juice
1 medium cucumber, peeled, seeded, and finely chopped
1 cup grape (or cherry) tomatoes, finely chopped
1/3 cup kalamata olives, finely chopped
2 tablespoons minced fresh mint leaves
1 tablespoon chopped fresh parsley
4 ounces feta cheese, crumbled
salt, to taste
fresh ground black pepper, to taste
Bring a large pot of salted water to a boil. Cook pasta for 8 to 10 minutes or until al dente. Drain pasta through a sieve, rinse with cold water, then allow to drain well again. In a large bowl, toss pasta with olive oil, vinegar, and lemon juice. Add remaining ingredients and toss well. Season with salt and fresh ground pepper to taste. Refrigerate until ready to serve. Serve cold or at room temperature.
Recipe notes: You might try adding one or more of the following extra ingredients: finely chopped red onion, red bell pepper, artichoke hearts, fresh chopped dill, or grated lemon zest. These types of salads are endlessly adaptable – ingredient amounts can and should be changed to suit your own taste.
Makes About 8 Servings
Nutritional Information: Calories 362, Total Fat 22 g, Saturated Fat 7 g, Cholesterol 33 mg, Sodium 596 mg, Carbohydrate 31 g, Fiber 2 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 17%, Calcium 20%, Iron 10%.