You are here: Home » Recipes » Orzo Salad with Olives and Zucchini Orzo Salad with Olives and Zucchini Recipe by Favorite Recipes Press Yield 8 servings Add a delicious Greek flavor to any dish. PrintEmail Ingredients 1 1/2 cups orzo10 kalamata olives, sliced4 green onions, thinly sliced2 ribs celery, thinly sliced1 red bell pepper, thinly chopped1 zucchini, finely chopped1/2 cup minced fresh parsley1/2 cup olive oil2 tablespoons red wine vinegar3 garlic cloves, minced1 tablespoon dried dill weed1 teaspoon dried oregano1/4 teaspoon salt1/8 teaspoon pepper4 ounces feta cheese, crumbled2 tablespoons mayonnaise Instructions Cook the orzo using package directions. Drain and rinse with cold water. Combine the orzo, olives, green onions, celery, bell pepper, zucchini and parsley in a large bowl and mix well. Combine the olive oil, vinegar, garlic, dill weed, oregano, salt and pepper in a bowl and whisk until blended. Pour over the orzo mixture. Sprinkle with the cheese and toss gently to coat. Stir in the mayonnaise. Chill, covered, for 3 hours or longer. Bring to room temperature before serving. Recipe reprinted with permission from the Junior League of High Point’s Furniture City Feasts(Junior League of High Point Inc., High Point, North Carolina, 2006).