Greek Orzo Pasta Salad

We are still in a heatwave of temperatures over 100+ degrees! My friend Rita, at Panoply Blog, had mentioned her favorite Greek Orzo Pasta Salad when I posted my Mediterranean Pasta Salad, and I checked it out.  It's cool and refreshing and perfect for Summer.

I decided to use my Greek Dressing from the Mediterranean Pasta Salad for the orzo salad and to marinated some shrimp that I had.  I put the shrimp on skewers and they cooked quickly.   

I also cut up some pineapple and sprinkled the spears with brown sugar and grilled them, too.

hi

These two cutie pies started school this past week....kindergarten and third grade.

My daughter took Caiden off to Oklahoma State University, and I took some snacks and treats for him to have in his dorm.

 

Avery, who has started varsity volleyball already, had a tournament on Saturday, and she won the All Tournament Medal, voted by all the coaches,  and her team won the tournament.

Yield: 8

Author: Kitty, but referred by Rita and adapted from My Baking Addiction

Greek Orzo Pasta Salad

I only made half of this salad and used my own Greek Salad Dressing

Ingredients

• 1 pound Orzo Pasta
• 32 ounces of vegetable stock (I used Chicken stock)
• 1 cup water
• 2 tablespoons olive oil
• 6 ounces Feta cheese, crumbled
• 3 cloves garlic, roasted (I put the cloves on foil and sprinkled with a little olive oil, sealed the foil, and roasted for about 15 minutes at 425 degrees, or until soft)
• 1 medium shallot, finely diced
• 10 ounces cherry tomatoes, halved
• 1 medium cucumber, peeled, seeded, and cut into half moon shapes
• 1/3-1/2 cup Kalamata olives, or a mixture of Greek olives,  sliced
• Greek Dressing to taste,  recipe is here
  

Instructions

1. Bring the stock and water to a boil in a medium pot. Cook orzo according to package directions. (I had to keep testing as my orzo was still not cooked at the recommended time.) Drain and rinse under cold water and place in a large bowl and toss with the olive oil.
2. Add the Feta cheese, and all the veggies, and olives. Add enough dressing to coat the orzo.
3. Cover and chill until serving time.

Notes

If you don't want to use the Greek Dressing, use the zest and juice of one lemon, 1 tablespoon each of fresh basil, mint, and parsley, and a splash of red wine vinegar, according to My Baking Addiction. I personally loved the homemade Greek Dressing on the salad.

Thank you for your visit!  xo

I am sharing this with:

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage

Encouraging Hearts and Home