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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