Orzo & Feta Salad
This salad is quick,easy, delicious and loves to travel. What more could you ask for? Perfect for Tailgates, Potlucks, PIcnics or whenever you feel like it. This guy loves to be served at room temperature, so no worries about keeping him hot or cold. All the more time to enjoy the party!
Ingredients
- 1 pound Orzo pasta cooked, drained, rinsed, and tossed with a little olive oil.
- 1-2 cups Feta cheese crumbled
- 1 cup thinly sliced small sweet peppers
- 1 cup pitted and halved Kalamata olives
- 1/2 cup sliced green onion
- 1 cup slivered dried apricots
- 1 cup frozen peas defrosted
- 1 cup Extra Virgin Olive Oil
- 3 tablespoons Pineapple Mango, or any other fruity White Balsamic Vinegar
- 1 tablespoon Peach Mango, Apricot or other lightly colored jam or jelly
- 1-2 teaspoons Dijon mustard
- Salt and Pepper to taste
Instructions
- Cool pasta to room temperature
- Toss peppers, peas, olives, green onion and dried apricots into pasta.
- Scatter Feta cheese over the top of the pasta and gently toss in.
- For the Vinaigrette: Whisk together olive oil, balsamic vinegar, jam/jelly, Dijon mustard.
- Season to taste with salt and pepper.
- Toss dressing into salad right before serving.