Whenever there’s a potluck or family gathering involving food, it’s a given that I will bring some kind of sweet treat (of course that’s no surprise). Well, I’m also partial to making salads to take along too. One thing you need to know though…I do not make any salads with mayonnaise as that has been on my “do not like” list from the time I could talk. With that said, you’ll find my salads are made with all sorts of dressings such as sour cream, vinaigrettes, bottled salad dressings, etc. You know I’ve got to get pretty creative here.
Since this salad recipe has been in my collection for so long, I’m not really sure of the source. If my memory serves me correctly (and it does lapse from time to time, doesn’t yours?), I found this in a cookbook (either mine or one borrowed) and put my own twist on it by adding capers and maybe another tweak or two. Fresh or dried herbs can be used in this salad and it’s tasty either way. Any leftovers can be turned into a main dish salad by adding chopped chicken or turkey and serving over a bed of chopped lettuce. Just mix up a little more dressing to serve with it and you’ve got a meal in one! Doesn’t that sound like a great dinner when you’ve had a crazy busy day or for those warm summer nights when you don’t want to turn the oven on? This flavorful salad is a winner with my family and we’re always glad when there’s some left over for later. Enjoy!
Yield: 10 to 12 servings*
- 1 (16 oz.) package uncooked orzo pasta
- 8 ounces crumbled feta cheese
- 1 (3.75 oz.) jar capers, drained
- 6 tablespoons chopped fresh parsley (or 2 tablespoons dried)
- 6 tablespoons chopped fresh dill (or 2 tablespoons dried)
- 2/3 cup canola oil
- 1/2 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Cook pasta according to package directions. Drain and rinse with cold water.
- When pasta is cool, combine with feta cheese, capers, parsley and dill in large bowl; toss lightly.
- Combine oil, lemon juice, salt and pepper in a jar with tight fitting lid. Shake until well blended.
- Pour about 2/3 of dressing over salad and toss to blend. Cover and refrigerate at least 2 hours or until chilled. Pour on remaining dressing and toss again just before serving.
This makes about 8 1/2 cups of salad. Serving size depends on appetites!
I’m Robin, the southern girl behind this site who wishes there were more hours in the day!
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