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Orzo salad with feta and tomato
Orzo Salad with Feta and Tomato
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(cooking time: 15 min; 4 servings)
Orzo pasta – 1 cup, uncooked
Pitted green olives – ¼ cup
Feta cheese – 1 cup, diced
Fresh parsley – 3 tbsps, chopped
Fresh dill – 3 tbsps, chopped
1 ripe tomato, chopped
Extra virgin olive oil - 1/4 cup
Lemon juice – 1/8 cup
Salt – to taste
Pepper – to taste
Cook orzo al dente in a large pot of salted water following the directions on the package. Drain, rinse with cold water.
In a medium bowl, mix cooled orzo with feta, olives, fresh herbs, and chopped tomato.
Whisk lemon juice with olive oil in a small bowl. Add dressing to the salad, toss to coat. Season with salt and pepper. Serve chilled.
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