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Orzo With Black Olives And Feta

  • 24 servings

Ingredients

  • Ingredients

    • 4 pounds dry orzo pasta
    • 2 cups lemon-infused olive oil
    • 1 cup white wine vinegar
    • 1 1/2 pounds (6 cups) California whole black olives
    • 1 pound (4 cups) crumbled feta cheese
    • 1 tablespoon kosher or sea salt, or to taste
    • 2 teaspoons ground black pepper, or to taste

  • Optional Additions:

    • 12 ounces (3 cups) minced red onion
    • 4 teaspoons dry Greek seasoning or oregano leaves

Directions

  1. Bring a large pot of of salted water to a boil over moderately high heat. Add the orzo; cook until al dente, according to the package instructions. Drain well and transfer to a very large bowl.
  2. In a large bowl, whisk together the oil, vinegar, salt and pepper. Pour over pasta, mixing until well combined. May be prepared 1 day ahead and stored tightly covered in the refrigerator.
  3. Just before serving, lightly stir in the olives and feta. Stir in onion and seasoning, if desired.