Greek Style Orzo Salad With Balsamic Vinaigrette

From: AuntSana aka Chopped Liver

On Apr 10, 2008

Really a great salad. Even more scrumptious the next day. We thought it had a perfect balance of tastes. Will make again.

From: CIndytc

On Jul 30, 2007

This was okay, it tasted fine, just not a wow factor I was looking for....

From: A!

On Aug 1, 2005

As a vegetarian, i really enjoyed this recipe warm or cold, and it went over great at a company picnic. I doubled the recipe and made a few minor changes because of ingredients i had on hand. I used halved grape tomatoes, regular black olives and i used half orzo and half instant brown rice. Next time i would either eliminate or cut down on the mustard in the dressing as the mustard flavor seemed overpowering. Also i would start preparing the salad ingredients well before starting the orzo as i didn't notice the 'melting' effect. Orzo cooks quickly and it took a while to cut the tomatoes and prepare the dressing. I would certainly make this again. Thanks for sharing!

From: Kumquat the Cat's friend

On Jul 22, 2005

Excellent vinaigrette, paired with feta cheese and pasta was outstanding. I drained the pasta well but it was still very moist (the nature of orzo I guess) and it served to mellow out the intense taste of the vinaigrette. I would want to add more tomatoes to this salad next time. Very tasty both warm and cold. Cheese melted as per description. Very quick & easy too. I made with low-fat feta, reduced oil to about 1 tablespoon and had about 3 tablespoons dressing left over. I could see adding all of the dressing to this salad and would certainly recommend using the dressing in recipes that call for a vinaigrette.