Orzo Salad
__notoc__ This pasta salad made with orzo is brightly flavored, lemon-forward, and colorful—perfect for anything from the dinner table to the picnic blanket.
Source and licence
"Orzo Salad" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Orzo_Salad, revision 4527219), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Orzo_Salad&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4527219
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 tsp ground turmeric
- 1 pound dried orzo pasta
- ½ cup drained pickled capers
- ½ cup lemon juice
- ½ cup extra-virgin olive oil
- ½ tsp salt
- ¼ tsp ground pepper
- ½ tsp granulated sugar
- ½–1 cup fresh parsley, chopped
- 1 cup julienned sundried tomatoes
- ½ cup chopped kalamata olives
- 8 ounces crumbled feta cheese
Method
- Bring a large pot of water to a boil with the turmeric.
- Stir in the pasta, and boil until it is cooked to your taste.
- Drain the pasta in a colander, and rinse briefly with cold water. Let drain.
- Combine the capers, lemon juice, olive oil, salt, pepper and sugar in a jar. Seal the lid and shake well to combine and make the dressing.
- Transfer the drained orzo to a large bowl, and pour the dressing over the pasta. Toss well to coat.
- Add the parsley, sundried tomatoes, olives, and feta. Toss to combine.
- Serve warm or at room temperature.