|
|
INGREDIENTS:
1½ cups orzo
2 tablespoons salt
4 Tablespoons extra virgin olive oil
4 Green onions, thinly sliced
2 Tablespoons flat leaf parsley, chopped
½ Cup Earth & Vine Provisions Roma Tomato Chili Melange Spread and Dip
½ Cup feta cheese, crumbled
1/3 Cup kalamata olives, pitted and coarsely chopped
A bunch of fresh parsley leaves for garnish.
PREPARATION:
In a large pot over high-heat bring 2 quarts of water to a boil.
Add 2 tablespoons of salt and orzo to boiling water, cook until tender, 8 to 10 minutes.
Drain orzo and immediately toss with 1 tablespoon olive oil.
Cool completely in the refrigerator. Combine the orzo with all other ingredients in a large bowl and toss till well coated. Cover and chill for one hour.
Salad is best served at room temperature.
Serves 6
Serving Notes: This is a great salad to serve with grilled chicken or lamb chops. Also travels well for a picnic item.
|
