Summer Salads: Greek Orzo

I love cooking, but like all other things in the summer, I get lazy with it. I like to make up a pasta or potato salad on the weekend and have it for a side during the week. This is one of my favorites.

Ingredients
1 lb orzo
1/2 jar kalamata olives, sliced
small container of grape tomatoes, sliced
1 cucumber, peeled and diced
1/2 red onion, chopped
1 cup feta cheese (I also use goat cheese if I'm not in the mood for feta)
salt to taste

dressing:

1 cup olive oil

1 cup red wine vinegar

2.5 tsp. garlic powder

2.5 tsp. dried oregano

2.5 tsp. dried basil

2 tsp. white pepper

2 tsp. salt

2 tsp. onion powder

2 tsp. Dijon mustard

or just, you know...a bottle of greek dressing

Mix together and shake well. Store at room temperature tightly covered until ready to use. 

Directions
Boil orzo to package directions and drain. Chop all veggies and put in a large bowl with pasta. Add cheese and olives.

Mix dressing ingredients together in a bowl and whisk well. Pour half over salad, mix well. Add more if parts are uncoated.

Cover salad and store in fridge, cover leftover dressing and store on counter top for up to two hours. Before serving, add more dressing if desired, then store in fridge.

The dressing really makes this - I used to use bottled and now I use this and it's delicious. It pairs well with grilled chicken and veggies or baked tilapia.

***********************

Haikuesday

No whisking for you?
You could use bottled dressing, 
you weinerwhistle.

**********************