Greek Orzo Salad

Name: Greek Orzo Salad | Sobeys Inc.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4 + leftovers
Cuisine: International
Ingredients: 175 mL uncooked orzo; 45 mL olive oil; 30 mL Méditerranéen Pesto; 30 mL fresh lemon juice; 2 mL each salt and pepper; 250 mL each diced red pepper, cucumber and seeded tomato; 125 mL sliced, pitted kalamata olives; 125 mL finely sliced green onions; 60 mL each chopped fresh parsley and fresh dill

30 mins

Prep Time

15 mins

Serves

4 + leftovers

salad greek Summer

Cooking Mode

¾ cup uncooked orzo
3 tbsp olive oil
2 tbsp Méditerranéen Pesto
2 tbsp fresh lemon juice
½ tsp each salt and pepper
1 cup each diced red pepper, cucumber and seeded tomato
½ cup sliced, pitted kalamata olives
½ cup finely sliced green onions
¼ cup each chopped fresh parsley and fresh dill

¾ cup uncooked orzo
3 tbsp olive oil
2 tbsp Méditerranéen Pesto
2 tbsp fresh lemon juice
½ tsp each salt and pepper
1 cup each diced red pepper, cucumber and seeded tomato
½ cup sliced, pitted kalamata olives
½ cup finely sliced green onions
¼ cup each chopped fresh parsley and fresh dill

Directions

1Cook pasta according to package directions, drain well and set aside.
2In a mixing bowl, whisk olive oil, pesto and lemon juice with salt and pepper until blended.
3Gently mix in pasta and remaining ingredients. Adjust seasoning if needed and serve.

Disclaimer

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Personal Note

salad greek Summer