Summer Orzo Salad
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I’m usually not a huge fan of pasta salad. It often can be gloppy and soggy, the result of too much dressing. But when the pasta is orzo, I’ll happily take part.
A small, rice-shaped pasta, orzo makes an excellent salad because you don’t need a heavy dressing. What’s more, orzo lends itself to a variety of extras, such as olives, feta cheese and red onions.
This salad is light and crisp yet very flavorful. Perfect for a warm summer afternoon. Serve it with pita bread.
Combine vegetable broth and water in a medium saucepan and bring to boil over medium-high heat. Add orzo, stir and reduce heat to medium-low. Simmer until tender, about 8 minutes. Drain orzo and rinse with cold water. Set aside.
While orzo is cooking, combine tomatoes, cucumber, olives, onion, feta, thyme, oil and vinegar in large serving bowl. Add orzo and mix well. Season to taste with salt and pepper.
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