Greek Orzo Salad
Greek Orzo Salad is a great summertime or anytime salad. This salad is made with orzo pasta, marinated artichoke hearts, black olives, cherry tomatoes, sliced cucumbers, sliced red onions, feta cheese and a bottled Greek salad dressing. Greek Orzo Salad is fast and easy to prepare when using convenient supermarket ingredients. This salad is ready to bring to a picnic in under and hour.
Green Goddess Dressing
This delicious pasta salad can also be made using a Green Goddess Salad Dressing. A salad dressing that has been around for many years but seems to have been somewhat forgotten about over the last 25 years. This dressing was created in the 1920’s by the chef at San Franciso’s Palace Hotel in honor of the actor George Arliss, who was appearing locally in a play called “Green Goddess”
The classic green goddess dressing is a blend of mayonnaise, tarragon vinegar, anchovies, parsley, chives, tarragon, scallions and garlic. In addition to dressing salads, green goddess dressing is often used as a sauce for fish and shellfish. Orzo [OHR-zoh] is Italian for “Barley.” Tiny, rice-shaped pasta used in soups, salads or served with sauce.
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Greek Orzo Salad
- 1 1/2 cups
- 1 (12 oz) jar
marinated artichoke hearts, drained
- 1 (2 oz) can
black olives, drained
- 12 to 15
cherry tomatoes, cut in half
- 1/2 small
cucumber, peeled, seeded and quarted
small red onion, diced
- 1 cup
crumbled feta cheese
- 1 to 2 cups
bottled Greek salad dressing (Kraft)
- Cook orzo pasta according to package directions. Drain and rinse under cold water.
- In a large bowl combine all ingredients. Toss together.
- Cover with plastic wrap. Refrigerate 1 to 2 hours, add more dressing if necessary.
For this recipe, we used Mezzetta olives.