Orzo Salad with Feta and Black Olives

Cooking With Rania - "Summer Recipes"
KDKA Pittsburgh Today Live 6/15/2011

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Orzo Salad with Feta and Black Olives

1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
Salt and freshly ground black pepper to taste
1 pound uncooked orzo
1 1/2 pints cherry berry tomatoes – halved
1 cup pitted Kalamata olives - coarsely chopped
1/2 cup chopped green onions
1 cup (or to taste) crumbled feta cheese

For dressing: in a small bowl, whisk the dressing ingredients together. This is not an emulsified dressing - so it won’t hold together.

For salad: cook the orzo in rapidly boiling salted water until tender, for about 7-10 minutes or according to package instructions. Drain well and toss with a little extra virgin olive oil. Allow the orzo to cool.

To finish: combine the cooled orzo with the dressing and the remaining salad ingredients.

Serves: 8

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