Whenever there is a barbeque or pot luck looming, I have several wonderful go-to side dishes. This delicious orzo pasta salad is one of them. I first sampled it some years ago when my sister Tina made it; and, I, of course, didn’t leave her house without the recipe! Following suit, whenever I have made it, there is usually someone who asks me for the recipe. After a pot luck lunch at work, there were several people who wanted the recipe. Since they are all trained food technologists, they know a good thing when they taste it!
Every mouthful of this savory cold pasta dish will cause your taste buds to go into overdrive. It’s easy to understand when you see the list of ingredients. Sun dried tomatoes, olive oil, garlic, feta cheese—what’s not to like?
If you have a cook-out on the agenda for this long Labor Day weekend, I highly recommend you try this delicious salad. Enjoy…
Orzo Pasta Salad with Sun Dried Tomatoes and Feta
- 1 lb. orzo pasta
- 1/4 c. olive oil
- 2 tbl. white wine vinegar
- 1/4 cup minced sun-dried tomatoes (packed in oil)
- 1 small red onion, minced
- 2 large garlic cloves, minced
- 1/3 cup coarsely chopped fresh dill or dried dill to taste
- Half of an English seedless cucumber, peeled, and chopped
- 1 pint grape tomatoes
- 8 oz. feta cheese, crumbled
- salt & pepper to taste
Cook orzo al dente. Drain in colander and pour some cold water over it to stop it from cooking. Drain completely and pour into large bowl. Add oil, vinegar, sun-dried tomatoes, onion, garlic, and dill. Stir well. Add cucumber, grape tomatoes, and feta cheese, stirring gently to combine. Chill.