When we start to get some warm days in the spring, I look for light refreshing salads as a side dish. Gone is the comfort food of winter. This recipe, adapted from Cooking Classy, is a perfect addition to chicken or fish.
Ingredients
For the Dressing:
1/3 cup olive oil
3 Tablespoons fresh lemon juice (must be fresh)
1 clove garlic, finely minced
Salt and pepper to taste
For the Salad:
1 1/4 cup dry orzo pasta
1 cup feta cheese, crumbled
1 medium English cucumber, peeled and diced
1 (10.5 ounce) package grape tomatoes, cut in halves
3/4 cup sliced black olives (or 1/2 cup sliced kalamata olives)
1/2 cup chopped red onion
3 Tablespoon (or more) chopped fresh basil
2 Tablespoons chopped fresh parsley
Instructions
Combine salad dressing ingredients in small bowl and whisk together.
Cook orzo according to package instructions. Drain and cool.
Add all salad ingredients , including cooled orzo, in large bowl.
Just before serving, pour dressing over top and toss to coat evenly.