Source Olive to Cook
|1/2 onion||red onion||chopped|
|1 clove||fresh garlic||thinly sliced|
|6 tbsp||olive oil|
|2 tbsp||red wine vinegar|
|6 tomatoes||sun-dried tomatoes|
|1 4-ounce container||feta||crumbled|
|1/2 cup||fresh dill||chopped|
|1/2 cup||fresh flat-leaf parsley||chopped|
|1 to 2 cups||mixed greens||roughly chopped or torn|
|1/4 cucumber||English cucumber||chopped|
|1 medium one||tomato||chopped|
|3/4 cup||kalamata olives||sliced in half|
|1/2 lb||orzo pasta|
|3/4 tsp||ground black pepper||freshly ground|
|1/2 cup to 1 cup||parmesan cheese||freshly grated|
1. Boil orzo according to package instructions. When slightly al dente, drain orzo into a colander and rinse under cold water for several minutes, stirring occasionally to release heat. Once cooled, spray with Pam and stir to coat. Pour orzo into a large bowl and set aside.
2. While orzo are boiling, start the dressing. In a food processor, add all of the ingredients for the dressing (sun-dried tomatoes, red wine vinegar, olive oil, garlic clove, capers, ground black pepper, grated Parmesan). Blend until smooth with some texture remaining (it will look like a wet pesto.)
3. With a spatula, add to the cooked orzo and stir. Add all of the other salad ingredients except for the feta cheese into the large bowl with the orzo and dressing. Stir to fully incorporate.
4. Salt & pepper to taste, but be careful not to over-salt as the feta cheese has a lot of its own saltiness. Add the crumbled feta and toss together gently (you don't want to break apart those crumbles.) Cover and chill in the fridge for several hours. Serve chilled or at room temperature.