Recipe

Dill Orzo Pasta Salad With Cucumber And Feta Recipe

	Rdh14 / All my dishes 1 year, 7 months ago An unbelievable cold pasta dish, I borrowed this from a chef friend who brought it to a party last week. People could not get enough of it. Use a mild, creamy feta if possible. Best cold or cool, holds up well. Also saw this on BigOven. Worth sharing.... More Prep:15m Cook:10m Servings:8	Rdh14
	italian greek cold pasta tangy

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Ingredients

Orzo Pasta Salad with Tomato, Cucumber, Red Onions and Feta Ingredients

1 lb Orzo pasta

1 sm English cucumber; peeled,

1/4 c Olive oil

1/2 c Coarsely chopped fresh dill (or more, to taste)

1 cup champagne vinegar

1/2 c rice wine vinegar

1 sm Red onion; minced

1/2 lb Feta cheese; crumbled (FRENCH FETA is creamier and works best)

1 lg Clove garlic; minced

Salt and pepper

1 pt Yellow cherry tomatoes

Directions

Instructions for Orzo Pasta Salad with Tomato, Cucumber, Red Onions and Feta

Boil orzo until just tender, about 8 minutes.

Drain and transfer to a bowl.

Add vinegar immediately and let cool a bit.

Add oil, onion, dill and garlic and stir well.

When pasta is cooled to room temp, add cherry tomatoes, cucumber, dill and vinegar. Add feta, salt and pepper and stir gently.

Chill for several hours to allow flavors to meld.

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Comments

lunasea 1 year, 7 months ago said:
Wow - this sounds really good. I adore all the flavors coming to this party - really appetizing. Thanks for sharing so many great recipes!

rosemaryblue 1 year, 7 months ago said:
Fabulous recipe! I make a cold orzo salad too, and I will post it soon. Thanks for sharing this one. :)

chihuahua 1 year, 7 months ago said:
Sounds delicious.

jimrug1 1 year, 7 months ago said:
Hi Rdh,

Thank you for your generous comments. I love orzo and the flavors of this recipe sound right up my alley. I am sending this to my sis as she loves new and different pasta salads... Thanks again. Jim

recipesrule 1 year, 3 months ago said:
I tried this today and it the flavors are blending in the fridge as we speak. I tasted it after I mixed it all up and it was amazing! The only thing I changed was the amount of vinegar. The ratio of 1/4 cup oil to 1/2 cup vinegar seemed too acidic to me so I did about 1 Tbsp rice vinegar and 1 Tbsp lemon juice, maybe a splash more, and it was perfect. When I checked out the recipe on Big Oven it calls for 2 Tbsps white wine vinegar. Oh,and I didn't have cherry tomatoes so I just diced 2 medium tomatoes. Thank you for a great salad recipe. it will be a regular on our menu. Also this is the first time I've cooked with Orzo pasta.
All the best,
Betty

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