Orzo Salad
 
 
Author:
Ingredients
  • Vinaigrette:
  • ½ cup walnut oil
  • 2 cups olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup red wine vinegar
  • 2 cloves garlic, crushed
  • 4 tablespoons fresh thyme, chopped
  • 4 tablespoons fresh basil, chopped
  • ¾ to 1 cup lemon juice from 3 lemons
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • Salad:
  • 2 one-pound boxes orzo
  • 1 cup kalamata olives, sliced into thin strips
  • 4 yellow peppers, med. dice
  • 2 red peppers, med. dice
  • ¾ cup capers (rinse)
  • 4 medium tomatoes, diced
  • 2 bunches basil, chopped
  • 1 cup feta cheese, crumbled
  • 4 cups (one bag) dried cranberries
  • 1 cup red onion, chopped
  • 1-2 cans artichoke hearts, chopped (not marinated)
Instructions
  1. Drain and cool the orzo with cold water. Toss with a little of the dressing so it won’t stick. Dress the rest of the way ~1 hour before serving (not sooner). One recipe will feed about 60 people – I halved the recipe for the shower and there was a lot left over – so you’ll probably want to halve it, even for a crowd.
Recipe by This Week for Dinner at https://thisweekfordinner.com/little-man-baby-shower-and-delicious-recipes/