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updated: 5/7/2014 6:25 AM

Grecian Orzo Salad

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  • Grecian Orzo Salad is one of Deborah Pankey's favorite summer side dishes, and is sure to become one of yours.

      Grecian Orzo Salad is one of Deborah Pankey's favorite summer side dishes, and is sure to become one of yours.
    Daily Herald File Photo

 

Vinaigrette

½ teaspoon finely grated lemon zest

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2 tablespoons fresh lemon juice

¼ cup extra-virgin olive oil

1½ teaspoons finely chopped fresh dill

½ teaspoon minced garlic

¼ teaspoon kosher salt

⅓ teaspoon ground black pepper

Salad

1 cup orzo pasta

2 ounces feta cheese, crumbled

¾ cup finely diced red bell pepper

⅓ cup kalamata olives, pitted and quartered

2 tablespoons thinly sliced scallions (white and light green parts only)

1½ tablespoons finely chopped fresh oregano leaves

In a small glass or stainless steel bowl, whisk the vinaigrette ingredients.

Bring a medium saucepan of salted water to a boil. Add the pasta and cook until al dente, following package instructions. Drain and place in a bowl.

Add the vinaigrette and the feta cheese and toss well. Add the bell pepper, olives, scallions and oregano. Toss again. Serve right away.

Serves four.

"Weber's on the Grill: Steak and Sides" (2010 Sunset, $14.95)

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