Greek Salad with Orzo
"This salad was created in summer when my tomato garden was more bountiful than ever," says Kelly Skahan from Springfield, Missouri. "It's a snap to prepare and simply sensational."
Ingredients
- 4 quarts water
- 1-1/4 cups uncooked orzo pasta
- 1 cup cut fresh green beans, cooked
- 2 large tomatoes, seeded and chopped
- 1/2 teaspoon lemon juice
- 1/4 teaspoon grated lemon zest
- 1/2 cup Greek vinaigrette
Reviews
We thought this was just ok. I think it needs a couple more tweaks to make it good. First, I think it would do best with asparagus, not green beans. I also think it would do well with halved cherry tomatoes instead of chopped tomato (the chopped tomatoes turned mushy after a while). The salad also needed extra vinaigrette because there wasn't much flavor. I also feel like it could have used one more vegetable and possibly some cheese. Maybe ripe black olives and feta? Either way it was missing some key ingredients. I'd try this again but with several tweaks.
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I thought this was really good. I needed to add some salt, pepper and a little extra dressing.
No good where is the greek style come on
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