Greek Orzo Salad is an ideal compliment to a delicious main dish. We used briny, meaty Castelvetrano olives for a flavor boost in our Greek Orzo Salad.
3/4 cup orzo
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup diced seeded tomato
1/2 cup chopped green bell pepper
1/4 cup chopped red onion
3 tablespoons chopped fresh parsley
4 Castelvetrano olives, sliced
How to Make It
Cook orzo according to package directions, omitting salt and fat; drain. Combine olive oil, vinegar, sugar, kosher salt, and black pepper in a large bowl, stirring with a whisk until sugar dissolves. Add orzo, tomato, bell pepper, onion, parsley, and olives; stir to combine.
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Please forgive the modest changes but I didn't want to go to the store. Used regular black olives, swapped green onions for red and added fresh chopped oregano from my new herb patch. Served with grilled salmon and green beans. I'm not sure how you couldn't like this recipe!