Mediterranean Pasta Salad

from Loretta Harbertson


Cook one pound of Orzo 47 pasta for about 11 minutes, stirring often to keep from sticking.

Drain and rinse well, place in a large bowl to cool, drizzle with extra virgin olive oil, mix well, sprinkle with some
garlic salt and savory salt.

When cooled add:
1 can sliced black olives, drained
5 green onions, chopped
1/2 cup parsley, chopped
4-5 slices of oil packed sun-dried tomatoes, minced
1/2 cup fresh mint, chopped
1/2 of a 6 oz container of tomato-basil Athenas feta cheese, crumbled
3 oz of solid, water packed feta, cut in small cubes
1/3-1/2 cup sherry vinegar or seasoned rice vinegar (rice is sweeter)
Zest of one lemon

Mix all together, add freshly ground pepper, drizzle with more olive oil if needed. Add salt to taste.

Makes a large salad that keeps well.