Easy Greek Pasta Salad

Tracy Alexander

By
@Vamp321

Got this out of Pillsbury's Fast and Healthy Cookbook. I often double this recipe - and still no leftovers! You can tweak this recipe, adding/swapping different ingredients, such as cherry tomatoes, extra feta, or even making it more veggie than pasta. The possibilities are endless. Make it your own!


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Comments:

Prep:

25 Min

Ingredients

6 oz
uncooked orzo or rosemarina (rice-shaped pasta)
3/4 tsp
grated lemon peel
1/3 c
lemon juice
1 Tbsp
olive oil
1 Tbsp
dijon mustard
4 tsp
honey
1
medium cucumber, seeded chopped (1-1/4 cups)
2
italian plum tomatoes, chopped
1/2 c
chopped red onion
12
medium pitted ripe olives, halved
1/4 c
chopped fresh mint leaves
4
lettuce leaves
1/4 c
crumbled feta cheese

Directions Step-By-Step

1
Cook orzo to desired doneness as directed on package.
2
Meanwhile, in small bowl, combine lemon peel, lemon juice, oil, mustard and honey; beat with wire whisk until well blended. Set aside.
3
Drain orzo; rinse with cold water. Drain well. In large bowl, combine cooked orzo, cucumber, tomatoes, onion, olives and mint. Pour dressing over salad; toss gently until well mixed.
4
Line 4 individual salad plates with lettuce. Spoon salad onto lettuce. Sprinkle with cheese.

About this Recipe

Course/Dish: Pasta Salads
Other Tag: Quick & Easy