Orzo Salad with Olives and Zucchini

  • Yield: 8 servings


1 1/2cups orzo
10 kalamata olives, sliced
4 green onions, thinly sliced
2 ribs celery, thinly sliced
1 red bell pepper, thinly chopped
1 zucchini, finely chopped
1/2cup minced fresh parsley
1/2cup olive oil
2tablespoons red wine vinegar
3 garlic cloves, minced
1tablespoon dried dill weed
1teaspoon dried oregano
1/4teaspoon salt
1/8teaspoon pepper
4ounces feta cheese, crumbled
2tablespoons mayonnaise


  1. 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).