Show: Quick Fix Meals with Robin MillerEpisode: Light and Easy
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Cook orzo according to package directions. Drain and transfer to a large bowl. Stir in olive oil, vinegar, red onion, tomatoes and basil and toss to combine. Season, to taste, with salt and black pepper.
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By clairecooks
Westchester, IL
on October 18, 2010
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I use sun-dried tomatoes, Mediterranean herb feta, lemon, and a bit of the oil from the tomatoes. Yummy!!!
By debbie_12328584
Everett, 87
on July 16, 2010
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I made this salad this morning to take camping this weekend. It looked so good I just had to taste it beforehand. It was incredibly delicious!! I had doubled the recipe and my mouth just watered as I ate it. I had to go back for seconds!! : Will try adding the feta cheese in the future, and I think that a good mozzerella would go well in it also.
By mct7
NJ
on May 17, 2010
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This salad was pretty good, although I felt that the red wine vinegar flavor was a little too strong -next time I will use a little less than called for. After reading other reviews I decided to add feta cheese and I think the feta is a must to give it flavor. Make sure to put this salad in the fridge for at least a few hours for the flavors to blend - overnight is even better.
Read all 16 reviews