Peloponnese pasta salad

6 Servings

Ingredients

Quantity Ingredient
1 pounds Orzo; (rice-shaped pasta)
4 Cloves garlic; peeled, up to 6
1 cup Kalamata olives; pitted, quartered length-wise
½ cup Red onion; minced
4 ounces Feta cheese; crumbled
The cooked garlic from above
⅓ cup Extra-virgin olive oil
½ teaspoon Ground black pepper
1 teaspoon Dried oregano flakes
2 teaspoons Dried basil flakes
2 teaspoons Red wine vinegar

Directions

DRESSING

Cook orzo and garlic cloves in pot of boiling, salted water for 7-8 minutes, or until just tender. Rinse under cold water, let drain, and return to pot you boiled it in. Remove garlic cloves. In blender combine garlic cloves, olive oil and black pepper, herbs and vinegar. Blend until smooth. Pour over pasta. Add remaining ingredients and stir. Serve slightly chilled.

from

Posted to Kitmailbox 8/98 by JoAnn Pellegrino NOTES : This is a nice main dish salad, perfect for a hot summer evening and easy for a luncheon. I like to make it in the morning, then the flavors have time to blend. Use fresh herbs if you are serving the salad right away - sadly, fresh basil turns black so quickly. Save time (and your fingers) by purchasing pitted olives. The recipe calls for no salt, as the olives are very salty.

Recipe by: Auntie Woof's Vegetarian & Bread Recipes Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on Aug 24, 1998, converted by MM_Buster v2.0l.

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