Greek Orzo Salad For the Dressing: 1/4 cup olive oil 1 clove fresh garlic; finely chopped 3/4 teaspoon dried oregano 3/4 teaspoon dried basil 1/2 teaspoon pepper 1/2 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon Dijon-style mustard 1/4 cup red wine vinegar For the Salad: 1 1/2 cups uncooked orzo pasta 1/2 cup grape tomatoes; halved 1 cucumber, seeded and chopped 1/4 red onion; chopped 1/2 red bell pepper; chopped 1/2 green bell pepper 1/2 cup crumbled feta cheese 5-10 green olives, drained and halved For the Dressing: Place all the ingredients in a blender and pulse until well incorporated. For the Salad: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain. In large bowl combine pasta, tomatoes, cucumber, red onion, bell peppers, feta and olives. Toss with dressing and chill for at least one 1 hour in refrigerator. Back to Greek Foods