 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup | orzo pasta, whole wheat uncooked | 1 1/4 | large whole (3" dia) | Tomatoes, cut in half | 4 | stalks | green onions,chopped, white and green part | 4 7/8 | large | kalamata olives, sliced | 7/8 | medium | Cucumber, peeled & seeded, chopped | 7/8 | wedge (1.33 oz) | feta cheese | 2 2/3 | tablespoons | red wine vinegar | 1/3 | fluid ounce | water | 2/3 | teaspoon | Dijon mustard | 3 1/2 | dash | black pepper, ground | 1/3 | teaspoon | oregano, dried | 2 | tablespoons | olive oil, extra virgin |
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Steps
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Sequence
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Step
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| | 1 | Boil uncooked orzo based on package instructions. Set aside to cool. | | 2 | Put cherry tomatoes, green onions, olives, cucumber and feta in a bowl. Set aside. | | 3 | Wisk together vinegar, water, mustard, pepper and oregano. Slowly drizzle olive oil while you wisk. | | 4 | Combine orzo, vegetables and dressing, then lightly toss. Refrigerate for 1 hour to blend flavors. |
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