Name: Greek Orzo Salad
Prep time: 15 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 cup uncooked orzo pasta; 6 teaspoons olive oil, divided; 1 medium red onion, finely chopped; 1/2 cup minced fresh parsley; 1/3 cup red wine vinegar; 1-1/2 teaspoons dried oregano; 1 teaspoon salt; 1/2 teaspoon sugar; 1/8 teaspoon pepper; 2 large tomatoes, seeded and chopped; 1 medium cucumber, peeled, seeded and chopped; 12 pitted ripe or Greek olives, halved; 1/2 cup crumbled feta cheese

This tart, refreshing salad is a big hit in my home. All the tasty toppings—including red onions, tomatoes, olives, feta cheese and a zesty dressing—give it extra interest. —Judy Roberts, Las Vegas, Nevada

Ingredients

1 cup uncooked orzo pasta

6 teaspoons olive oil, divided

1 medium red onion, finely chopped

1/2 cup minced fresh parsley

1/3 cup red wine vinegar

1-1/2 teaspoons dried oregano

1 teaspoon salt

1/2 teaspoon sugar

1/8 teaspoon pepper

2 large tomatoes, seeded and chopped

1 medium cucumber, peeled, seeded and chopped

12 pitted ripe or Greek olives, halved

1/2 cup crumbled feta cheese

Instructions

1 Cook the orzo according to package directions. Drain the orzo, and transfer to a large bowl. Toss with 2 teaspoons oil. Editor's Tip: Make sure to use a big pinch of salt in your pasta water! This will help infuse the orzo with some flavor from the start.

2 Dress the pasta

3 In a separate smaller bowl, whisk together the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining 4 teaspoons oil. Pour the onion mixture over the orzo, and toss to evenly coat. Cover and refrigerate until chilled. Just before serving, gently stir in the tomatoes, cucumber, olives and cheese.