Orzo With Black Olives And Feta
Prep Time : 45 Minutes
24 servings
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
- 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.
- 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.
- Just before serving, lightly stir in the olives and feta. Stir in onion and seasoning, if desired.
