easy greek pasta salad
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!
prep time
25 Min
cook time
method
---
yield
Ingredients
- 6 ounces uncooked orzo or rosemarina (rice-shaped pasta)
- 3/4 teaspoon grated lemon peel
- 1/3 cup lemon juice
- 1 tablespoon olive oil
- 1 tablespoon dijon mustard
- 4 teaspoons honey
- 1 - medium cucumber, seeded chopped (1-1/4 cups)
- 2 - italian plum tomatoes, chopped
- 1/2 cup chopped red onion
- 12 - medium pitted ripe olives, halved
- 1/4 cup chopped fresh mint leaves
- 4 - lettuce leaves
- 1/4 cup crumbled feta cheese
How To Make easy greek pasta salad
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Step 1Cook orzo to desired doneness as directed on package.
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Step 2Meanwhile, in small bowl, combine lemon peel, lemon juice, oil, mustard and honey; beat with wire whisk until well blended. Set aside.
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Step 3Drain 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.
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Step 4Line 4 individual salad plates with lettuce. Spoon salad onto lettuce. Sprinkle with cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Pasta Salads
Tag:
#Quick & Easy
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