Recipe - Peloponnese Pasta Salad

1 pound Orzo; (riceshaped pasta)
4 Cloves garlic; peeled, up to
6
1 cup Kalamata olives; pitted,
quartered lengthwise
One half cup Red onion; minced
4 ounce Feta cheese; crumbled

DRESSING
The cooked garlic from above
1/3 cup Extravirgin olive oil
One half teaspoon Ground black pepper
1 teaspoon Dried oregano flakes
2 teaspoon Dried basil flakes
2 teaspoon Red wine vinegar

Cook orzo and garlic cloves in pot of boiling, salted water for 78
minutes, or until just tender. Rinse under cold water, let drain, and
return to pot you boiled it in. Remove garlic cloves. In blender combine
garlic cloves, olive oil and black pepper, herbs and vinegar. Blend until
smooth. Pour over pasta. Add remaining ingredients and stir. Serve slightly
chilled.

from http://www.europa.com/~tgt/meatless.htm

Posted to Kitmailbox 8/98 by JoAnn Pellegrino NOTES
: This is a nice main dish salad, perfect for a hot summer evening and easy
for a luncheon. I like to make it in the morning, then the flavors have
time to blend. Use fresh herbs if you are serving the salad right away
sadly, fresh basil turns black so quickly. Save time (and your fingers) by
purchasing pitted olives. The recipe calls for no salt, as the olives are
very salty.

Recipe by: Auntie Woof's Vegetarian & Bread Recipes

Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on Aug
24, 1998, converted by MM_Buster v2.0l.