Family Favorite Orzo Salad

Family Favorite Orzo Salad (Vegan, Lenten)

This salad is one of my family's most requested meals; and if I take it to a potluck, it is very well-received.  It's easy to make, and economical, too.

I usually make it to taste, but in interest of making it share-able, I measured my ingredients this time. All amounts should be taken as suggestions - make this to your family's taste.

This is how I make it.

Family Favorite Orzo Salad

1 pound Orzo, cooked al dente, in salted water, according to package directions. Rinse in cool water in sieve when done. 

While Orzo is cooking, chop vegetables, and place them in a large salad bowl

2 cups fresh tomato, diced, OR 2 cups grape tomatoes, sliced diagonally

1 large cucumber, diced

1/2 jar pitted Kalamata Olives (sliced or whole), drained - about 1/2 cup of olives

When Orzo has been rinsed and drained, add it to the salad bowl on top of the veggies

To Dress, season with

1 to 2 Tablespoons Olive Oil (or Vegetable Oil, if fasting from Olive Oil)

1/4 cup lemon juice

1 Tablespoon Garlic Salt

1 Tablespoon Dried Oregano

Several grinds of Fresh Ground Black Pepper 

Toss, taste, adjust seasonings to taste.

If you're dining during a season other than Lent, during Cheesefare week, or with those who are not fasting from cheese, Feta Cheese may be served on the side for topping, if desired. 

This can be served as soon as it's made, or it can be chilled to take to a Lenten Potluck.