Orzo Salad

05/14/08

I have been looking for a fabulous Greek dressing for a while.

This is IT. The best. To die for. Seriously.
(Taken from Allrecipe.com, where many others had similar reactions.)

1/2 cup olive oil
1-1/4 teaspoons garlic powder
1-1/4 teaspoons dried oregano
1-1/4 teaspoons dried basil
1 teaspoon pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon Dijon-style mustard
2/3 cup red wine vinegar

The reason I was hell-bent on finding this was because my mother, on a fluke, once made the greatest orzo salad ever known to man and Greek gods, and it has to have the right dressing. Which is the above.

Orzo Salad:

(optional items are in parenthesis, but as it is a salad, put in or omit whatever you like)

Above dressing - enough to coat however much you make.

Cooked Orzo
Frozen corn - using whole corn cut off the cob makes it even more fabulous, but I'm not that patient.
(Frozen peas)
Fresh basil, chopped
beans (I love black beans in this salad, but I used red beans in a pinch and it wasn't bad)
cucumber, cut into pieces
kalamata olives
roasted red peppers, chopped
(roasted cherry tomatoes)
(red onion, which my mother swears is essential, but as I loathe raw onions with an unholy passion, I am saying it is optional, and the salad is better for it! HA!)
(extra pinch of salt if needed)
(artichoke hearts? never tested, but could be fabulous here.)

The make-up of the salad should be the orzo and corn, with the rest spattered throughout. So the more of the above you add, decrease the amount. Sometimes less is more!

Mix it all together, and chill.
It is better the next day, or made at least 6 hours in advance... though I can never resist eating a face-full right away.

It is a great picnic, summery, cool salad, or, if you are infatuated like me, a meal. Toss some shrimp or grilled chicken on top and I'm game!