Greek orzo salad
By
Irisa Raina 9
@Irisa
1
I love using orzo, you can change the way you serve it by changing the ingredients to suit taste.
Ingredients
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·½ package about 8 oz. orzo, boiled in salted water until al dente { about 10 minutes } and then rinsed in cold water
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·fresh broccoli { cut into bite size flowerets } i used about 1 bunch
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·1 roasted red peppers, diced
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·¼ of a red onion chopped pretty fine
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·grape style tomatoes { cut in ½ } about 14
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·about 10 pieces of dried apricots { chopped into tiny bite size pieces }
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·2 tablespoons bourbon { optional ]
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·1/4 teaspoon salt (more if desired)
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·¾ cup italian salad dressing
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·3 teaspoons turbinado sugar
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·2 teaspoons red pepper flakes
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·1/2 teaspoon fresh ground black pepper
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·3 tablespoons vernor’s gingerale { or seagram’s’ }
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·4 oz. feta cheese, crumbled
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·3 green onions, thinly sliced
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·peperoncini’s { i forgot to put these on the salad } sorry
How to Make Greek orzo salad
- In the same pot bring the water to a rolling boil, salt it and drop in the flowerets’. Blanch them for about 15 to 20 seconds then remove them and put them into ice water for a second or two, to stop the cooking. Remove them from the water and drain on paper towel. When they are all drained cut them into bite size pieces, and add to the orzo.
- Add the dressing a little at a time till you feel you have enough on it, refrigerate the salad. Some of the dressing will soak into the orzo so just before serving if necessary add any remaining dressing and mix.
- Check again for seasonings, salt and pepper adding more if necessary.
- Add a few peperoncini’s on the side.
- If you don’t want to add the bourbon, slice the tomatoes in ½ and leave them plain, but cut the apricots and soak them in some water. Discard the water when draining them.