posted Sue Freeman
Greek Pasta Salad
SOURCE: Fast and Healthy YEAR: 1996 ISSUE: m/j vol 6 PAGE: 26
4 servings:
6 oz. uncooked orzo
1/4 teaspoon grated lemon peel
1/2 cup lemon juice
1 tablespoon olive oil
1 tablespoon Dijon mustard
4 teaspoons honey
1 medium cucumber seeded, chopped
2 whole plum tomatoes
1/2 cup red onion
12 whole greek olives, sliced in quarters and pitted
1/2 cup feta cheese, crumbled
Cook orzo to desired doneness as directed on package.
Meanwhile in small bowl, combine lemon peel, lemon
juice, oil, mustard, honey. Beat with wire whisk until well mixed; set aside.
In large bowl combine cooked orzo and remaining ingredients excet feta cheese. Pour dressing over salad and toss gently until well mixed. Sprinkle with cheese and serve on lettuce lined plate if desired.