Mediterranean Orzo Salad
Greek Vinaigrette
¼ cup red wine vinegar
1 tsp Dijon mustard
2 tsp Greek Seasoning
1 tsp Sweet Onion Sugar
¾ tsp Vik's Garlic Fix! Spice Blend
2 Tbsp lemon juice
1 Tbsp lemon zest
½ cup Extra Virgin Olive Oil
Salad
1½ cup dry orzo pasta
1 cup seeded and diced English cucumber
1 cup cherry tomatoes, halved
½ cup pitted kalamata olives, halved
½ cup finely diced red onion
2 cups cooked chicken, pulled or diced, optional*
1 cup crumbled feta cheese, optional
special equipment: microplane or zester
*store-bought rotisserie chicken is a convenient and delicious option
Prepare Vinaigrette. In a small mixing bowl, whisk all ingredients except olive oil until combined. While whisking constantly, slowly stream the olive oil until fully incorporated and emulsified. Set aside. For best results, make one day ahead for flavors to meld. Yields just under 8 ounces.
Prepare Orzo. Cook orzo according to package instructions. Fully drain any excess water. Transfer orzo to a large mixing bowl. Yields approximately 4 cups cooked orzo.
Assemble Salad. To the orzo, add the remaining ingredients and enough vinaigrette to coat; toss gently to combine. Taste; add more vinaigrette as desired
Prepare Orzo. Cook orzo according to package instructions. Fully drain any excess water. Transfer orzo to a large mixing bowl. Yields approximately 4 cups cooked orzo.
Assemble Salad. To the orzo, add the remaining ingredients and enough vinaigrette to coat; toss gently to combine. Taste; add more vinaigrette as desired