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Orzo Village Salad with Olive Dressing
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Orzo Village Salad with Olive Dressing
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Orzo Village Salad with Olive Dressing
FROM CHEF DALE MACKAY
Ingredients
| ½ |
cup orzo | |
| 12 | (¼ cup) black kalamata olives | |
| 2 | tablespoons olive juice | |
| ½ |
teaspoon garlic, chopped | |
| 1 | tablespoon lemon juice | |
| 1½ |
teaspoons paprika | |
| ½ |
teaspoon chili flakes | |
| ½ |
cup olive oil | |
| 2 | cups cucumbers, medium dice | |
| 2 | cups cherry tomatoes, halved | |
| 2 | cups bell peppers, medium dice | |
| ½ |
cup red onion, thinly sliced | |
| 2 | tablespoons capers, chopped | |
| 1 | teaspoon lemon zest | |
| ¼ |
teaspoon salt | |
| ¼ |
cup basil, chopped | |
| 2 | tablespoons CO-OP MARKET TOWN Feta Cheese, crumbled |
Directions
Serves: 4 as a side
Prep Time: 15 minutes
Cook Time: 6 minutes
In a medium pot, bring two litres of water to a boil and add orzo. Cook for six minutes. Strain and rinse under cold running water to remove excess starch. Set aside.
Combine olives, olive juice, garlic, lemon juice, paprika, chili flakes and olive oil in a blender on high for one to two minutes. Set dressing aside.
In a large bowl, mix orzo and dressing with cucumbers, tomatoes, peppers, onion, capers, lemon zest, salt, basil and feta cheese.
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