Greek Orzo Salad

Tender orzo pasta tossed with cucumber, tomatoes, peppers, feta and kalamata olives in a zesty dressing made with Mae’s Greek Souvlaki blend. A fresh salad for light lunches and summer potlucks.

Details

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Servings: 8
• Course: Salads
• Cuisine: Greek

Featuring:

• Greek Souvlaki

Ingredients

• 1 ½ cups dry orzo pasta
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved lenthwise
• 1/2 cup chopped red onions
• 1 red bell pepper, diced
• 1 cup feta, cubed small
• 1/2 cup halved & pitted kalamata olives

Dressing:

• 3 tbsp red wine vinegar
• 2 tbsp lemon juice (juice of 1 lemon)
• 2 tsp honey
• 2 tsp Mae’s Seasonings Greek Souvlaki
• 1/2 tsp granulated garlic
• 1/2 tsp granulated onion
• 1/4 tsp salt
• 1/3 cup olive oil

Instructions

1. Cook orzo pasta according to package directions.
2. Meanwhile, in a small bowl, mix together red wine vinegar, lemon juice, honey, Greek Souvlaki, garlic, onion, and salt. Stir together then add in olive oil slowly.
3. Once pasta is cooked, drain and let sit in a large bowl for 10 minutes to cool down. Mix in dressing and let sit in refrigerator for 1 hour.
4. Then add in cucumber, tomatoes, red onion, red bell pepper, feta and olives.