Adapted by Pat Maynard from a recipe from Jean Harford of Gregg Lake
Author: Jane Maynard
Ingredients
8 ounces orzo, cooked and drained well
1 small red pepper chopped
shaved carrots
parsley (and dill if desired)
2-3 stalks celery, finely chopped
1 cup black beans or chick peas, rinsed and well drained
1 small can sweet corn, drained
ground black pepper
8 – 10 sun dried tomatoes in oil, chopped or sliced
¼ cup feta, crumbled
⅓-1/2 cup Greek salad dressing (Ken’s Steakhouse and Newman’s Own are great)
Instructions
Mix orzo with dressing once it has cooled a bit, breaking up any clumps. Refrigerate while you put together the other ingredients. Combine with orzo and refrigerate to combine flavors. Can adjust by taking away any of the above ingredients and adding others such as grape tomatoes, shrimp, cucumber,green onion or black olives.
Recipe by This Week for Dinner at https://thisweekfordinner.com/orzo-salad-yumminess/