Cullen's Greek Orzo Salad
1 cup orzo pasta
6 tsp olive oil divided
or canola oil
1 med red onion finely chopped
1/2 cup minced fresh parsley
1/3 cup red wine vinegar
or cider vinegar
1 tsp dried oregano (1-1/2)
1 tsp salt
1/2 tsp sugar
1/8 tsp pepper
2 lrg tomatoes seeded and chopped
1 med cucumber peeled, seeded and
chopped
12 x pitted ripe olives halved (or Greek)
1/2 cup crumbled feta cheese
Method :
Cook orzo according to package directions; drain. In a serving bowl, toss orzo
with 2 teaspoons oil. In another bowl, combine the onion, parsley, vinegar,
oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat.
Cover and refrigerate for 2-24 hours. Just before serving, gently stir in
tomatoes, cucumber, olives and cheese.
Yield: 8 servings