Fall

Orzo Olive Salad

by:
July 29, 2013
Author Notes

I've been making this for years because it's a great side you can make last minute and take to any pot luck dinner, picnic or bbq. Generally the items are already on hand so there's very little fussing. This salad because of all it's Mediterranean flavors will keep for hours in warm temperatures. —blanka.n

  • Serves 6-8
Ingredients
  • 1 1/2 cups Whole wheat Orzo pasta
  • 3/4 cup Mixed oil-cured olives, chopped
  • 3 Large Green onions, white and green part, thinly sliced
  • 3 tablespoons Olive Oil
  • Salt and Pepper
  • 1/2 cup Fresh Chopped Parsley
  • splash White Wine Vinegar
  • 10 Grape tomatoes, halved (optional)
  • 1/2 cup Feta (optional)
In This Recipe
Directions
  1. Cook pasta according to directions. Have scallions ready and as soon as pasta is cooked throw over chopped scallion. This way it wilts the greens just a bit. Add the rest of the ingredients, combine well and leave for an hour for the flavors to marry.
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