All the credit for this recipe goes to Jef, who, when I was recovering from surgery a few months ago took over the cooking duties for a few days. This recipe is a result of his cooking adventures.
For the Salad:
1 lb Orzo Pasta
4 cups halved Cherry or Grape Tomatoes
2 cups crumbled Feta Cheese
4 cups chopped Cucumbers
2 cups pitted Calamata Olives
1 cup chopped Green Onion
Cook the Orzo Pasta in a large pot with plenty of salted boiling water. Drain and set aside to cool completely. You could also rinse it under cold water until chilled.
Combine the pasta and the rest of the prepared veggies and Feta cheese in a large bowl. A LARGE bowl! This recipe makes enough for about 20 side servings and about 10-12 meal size servings.
Toss the salad with the dressing and serve chilled.
For the Dressing:
1 cup White Wine or Champagne Vinegar
2 tablespoons Dijon Mustard
1 tablespoon Whole Grain Mustard
2 tablespoons chopped Fresh Dill
2 teaspoons Salt
1 teaspoon Pepper
2 cups Olive Oil
Place all the ingredients in a blender and whiz it until it’s emulsified. You can also put everything in a large jar and give it a good shake.
Kathleen Rear 