Peloponnesian Pasta
Salad
Another great make-and-take recipe. This is a nice main
dish salad, perfect for a hot summer evening and easy
for a luncheon. I like to make it in the morning, so the
flavors have time to blend. Save time (and your fingers)
by purchasing pitted olives. The recipe calls for no
salt, as the olives and cheese are very salty. (Also see
our
Greek Pasta Salad.)
1 pound orzo (rice-shaped pasta)
4 - 6 cloves garlic, peeled
1 cup kalamata olives, rinsed, pitted and quartered length-wise
½ cup red onion, minced
4 oz. feta cheese, crumbled
DRESSING:
(the cooked garlic from above)
1/3 cup finest quality extra-virgin olive oil
½ teaspoon ground black pepper
1 teaspoon dried oregano flakes
2 teaspoons dried basil flakes
2 teaspoons red wine vinegar
Cook orzo and garlic cloves in pot of boiling, salted
water for 7-8 minutes, or until just tender. Rinse under
cold water, let drain and return to the cooking pot.
Remove garlic cloves (you do remember how many
you cooked, right?). In blender combine garlic cloves,
olive oil and black pepper, herbs and vinegar. Blend
until smooth. Pour over pasta. Add remaining ingredients
and stir. Serve slightly chilled.
Serves 6 easily as a main dish.
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