Greek Pasta Salad

All the ingredients of a classic Greek salad, with pasta! Though this recipe is very similar to our Peloponnesian Pasta Salad, the addition of all the vegetables and a lighter-flavored dressing make Greek Pasta Salad a refreshing summer side dish or meatless entree. I especially like to make this ahead for a long driving day in the RV during really hot weather. Olives and feta are salty, so this recipe does not include salt, but you may want to add a bit.

Adding the dressing to the hot pasta allows the flavors to absorb well into the orzo. Sometimes I use tiny grape tomatoes, cut in half, in place of the roma tomatoes. This is a recipe you can play-with quite a bit - if your family does not like an ingredient, leave it out. If they love tomatoes, add more! This makes a large amount of salad - perfect for a picnic. It is great to make in the RV too, because everything is cooked and mixed in one pot.

DRESSING:
1/2 cup extra virgin olive oil
2 Tablespoons red wine vinegar
Juice of half a lemon
2 teaspoons dried oregano
Black pepper, to taste

SALAD:
1 pound dried orzo (rice-shaped pasta)
4 or 5 roma tomatoes, seeded and chopped fine
1 medium green pepper, cored and chopped fine
2 cups English cucumber, chopped fine (do not peel)
1/2 cup red onion, minced
4 oz. pitted kalamata olives, chopped (about 24 olives)
6 oz. feta cheese, cubed or crumbled

Cook the pasta in a large pot of salted, boiling water, according to package directions. While pasta is cooking, prepare the dressing and set it aside. Drain pasta and immediately return it to the cooking pot. Pour the dressing over the pasta and stir well to completely coat the orzo. Leave to cool. Chop the tomatoes, pepper, cucumber, red onion, olives and cheese. Add to the cooled pasta and stir well to blend. Place salad in a serving container and refrigerate.

Yield: 12 cups

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