Orzo Salad With Feta

1. 1

   In a large glass bowl, mix the cooked orzo (which has been drained and cooled to just above room temperature) with the mayonnaise.

2. 2

   Stir in olive oil and mix well.

3. 3

   Add a dash of vinegar and stir.

4. 4

   (If using crushed garlic, mix in now.

5. 5

   ).

6. 6

   Stir in all the chopped ingredients, adding the cheese last (to keep it from crumbling too much during mixing).

7. 7

   Add a little pepper and stir.

8. 8

   Taste the mixture before deciding how much salt to add (some brands and varieties of olives are much saltier than others).

9. 9

   For the best flavor, refrigerate this for a few hours and then let come to room temperature before serving.

10. 10

    NOTE: if the salad seems too dry before serving, add a little more mayo, a drop of red wine vinegar and a tablespoon or two of milk.

11. 11

    Adjust the salt, if needed.

12. 12

    TO TRY: I haven't tried it yet but I'm thinking that this recipe might be good with plain Greek yogurt substituted for some of the mayo mixture, a sprig or two of mint finely chopped with the parsley and the addition of half a peeled and chopped English cucumber.

* Per serving · 4 servings · Values may vary.