This summer, it seem like I have made one dish over and over again, almost too many times to count.  It’s just that good.  

Do you want to know what that snazzy dish is?  Do ya?

 It is my greek orzo pasta salad.  It’s a perfect combination of my favorite things.  Pasta and oh, pasta!  With some veggies thrown in for good measure.

Greek Orzo Pasta Salad

5.0 from 7 reviews
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Greek Orzo Pasta Salad
Author: 
 
The longer the flavors marinate together the better the taste.
Ingredients
  • For the dressing~
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon honey
  • ¾ teaspoon dried basil
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 clove fresh garlic, finely chopped
  • For the Greek Salad
  • 1 16oz package of orzo pasta
  • 1 tomato, chopped
  • ½ medium red pepper, seed removed, chopped
  • ½ medium yellow pepper, seeds removed, chopped
  • ½ medium red onion, chopped
  • ¼ cup chopped olives
  • 1 cup artichoke heart {packed in water} drained & chopped
  • ½ cup feta cheese, crumbled
  • 5-6 fresh basil leaves, cut in to thin strips
Instructions
  1. Cook orzo pasta according to package directions. Set aside.
  2. In a large bowl combine tomatoes, peppers, onions, olives, artichokes, feta, and fresh basil.
  3. In a medium size mason jar combine olive oil, vinegar, honey, basil, pepper salt, and garlic, shake to combine.
  4. Add the pasta to the vegetables and toss to combine
  5. Toss with ½ of the dressing and chill for at least an hour.
  6. Add the remaining dressing when the salad is to be served.

Enjoy!

Until Next Time…