Greek Orzo Salad


I firmly believe that food should be tasty, no matter if it’s sweet or savory, light or heavy. And in this case, I’m taking this Greek pasta salad and turning the flavor up a notch, just for kicks. It will be the start of our BBQ’s this summer. It’s simple, and even tastes better when made a day ahead of time.

1 lb. Orzo pasta, cooked aldente according to pkg. directions. Drained.

4 oz. Tomato Basil feta cheese

1/2 cup red onion, diced

1 cup grape tomatoes, diced

1/2 cup Calamata olives, diced and pitted

1/2 cup yellow pepper, seeded and diced

1/2 cup sliced pepperoni, cut into small pieces

1/3 cup olive oil

1 tsp. minced garlic

Zest of 1 lemon

Juice of 1 lemon

Salt and pepper to taste

Combine all ingredients listed above and stir together to combine flavors. Cover, refrigerate and let macerate up to 24 hours before serving.

Happy Eating!