Olives and feta in this salad give it a salty-kick that's complimented by juicy Jersey Fresh tomatoes!
Photo Credit: Tasty Kitchen
Ingredients
1¼ cups dried orzo
8 oz. feta cheese, cubed or coarsely crumbled
1 cup chopped roma tomatoes
½ cup chopped pitted black olives
1 tbsp snipped fresh basil
1 tbsp snipped fresh flat-leaf parsley
⅓ cup olive oil
3 tbsp lemon juice
1 small clove garlic, minced
½ tsp snipped fresh oregano
Salt and pepper
Instructions
Cook orzo according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl. Cover; chill in the refrigerator for 1 to 2 hours.
Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.
In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano. Shake vigorously to combine.
Pour dressing over pasta mixture; toss to coat.
Season to taste with salt and ground black pepper.
Cover; chill in the refrigerator for 2 to 24 hours.
Recipe by Von Thun Farms at https://vonthunfarms.com/greek-orzo-salad/