Reviewed: Jul. 15, 2008

A very tasty recipe, and with tri-colored orzo, red tomatoes and green olives it's very colorful, too. I followed the recipe to a tee except cutting the oil back to an 1/8 of a cup, only used 1 tsp. of dried dill and omitted the parsley altogether. I let it chill overnight, and the flavors melded nicely. A five star recipe that is highly recommended!

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P.Smith

	Cooking Level: Intermediate Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Jun. 10, 2008

Always a hit for potlucks. I typically use black olives instead of green and it works out just fine!

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chynalyne


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Reviewed: Apr. 23, 2008

easy and yummy! ...but the dill was a tad overpowering. Would use less dill next time.

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Wendi


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Reviewed: Mar. 20, 2008

The dressing was a bit oily and bland for me so I ended up using a few tablespoons of light balsamic dressing. In general, I don't like lots of dressing, oils etc in my food. I will definitely make this again as the combo of feta, olives, dill etc was delicious.

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PIPERDOG

	Cooking Level: Intermediate Home Town: Minneapolis, Minnesota, USA Living In: Gold Coast, Queensland, Australia
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Reviewed: Feb. 28, 2008

Very refreshing salad. I had to use dried dill and parsley since I had that on hand, and I left out the salt since the olives were plenty salty as it is.

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{ Heidi }

	Cooking Level: Intermediate Home Town: Wheaton, Illinois, USA Living In: Chicago, Illinois, USA
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Reviewed: Dec. 31, 2007

excellent summer salad!

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Connie R.


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Reviewed: Dec. 6, 2007

Tasty salad! I had never used Orzo pasta before and wasn't sure about it, but it turned out great and was a nice change from the typical spiral pasta that is used in nearly every pasta salad. I used black olives instead of green olives. I made this for a company get together and it was in the refrigerator overnight and before the luncheon I lightly tossed it with some additional olive oil and lemon to freshen it up. Very nice salad. I would make this one again.

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SoCo_Mama

	Cooking Level: Expert Home Town: Missoula, Montana, USA Living In: Colorado Springs, Colorado, USA
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Reviewed: Sep. 26, 2007

This was just okay. The lemon juice/olive oil combination was pretty bland. I think this would have been better with a greek-style dressing.

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Whitney

	Cooking Level: Intermediate Home Town: Mansfield, Ohio, USA Living In: Atlanta, Georgia, USA
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Reviewed: Aug. 9, 2007

Great recipe as is, no need to add to it like others suggest. You must use fresh herbs though...otherwise the taste is not the same. Lasts for days in the fridge. Goes well with BBQ'ed shrimp scewers or a shrimp/butter lettuce salad.

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oraclesarge


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Reviewed: Jun. 24, 2007

This recipe is so good! It's a great way to use home-grown dill. Flavor is not too strong and I love the texture. I sliced the olives in half to distribute them more evenly and omited the pepper altogether. It didn't require much salt. I can't wait to try it after it chills overnight when the flavors really come together!

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GANGWISH


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Reviewed: Jun. 4, 2007

I had to cut down on the oil - I mixed everything but the oil, then poured it on as needed. I ended up using very little oil (probably 2-3 tbsp). It tasted really good, I will make this again for sure.

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Sameera Azad

	Cooking Level: Intermediate Living In: Ann Arbor, Michigan, USA
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Reviewed: Jun. 2, 2007

Very good, nice fresh summery taste. Definitely has a unique flavor that not all will like (husband wasn't a huge fan), but I thought it was a refreshing change. Used cow's milk feta flavored with basil and tomato since I can't stand goat cheese.

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deb

	Cooking Level: Intermediate Living In: Grand Canyon, Arizona, USA
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Reviewed: May 31, 2007

Awesome!!! Also good with chopped artichokes.

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Tammy

	Cooking Level: Intermediate Home Town: Garner, Iowa, USA Living In: Mason City, Iowa, USA
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Reviewed: May 18, 2007

Turned out to be a tasty side at a potluck, but the texture felt a little greasy for my taste, leaving it tasting less 'fresh'. I would definitely use less oil next time.

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msp


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Reviewed: Apr. 14, 2007

So yummy!!! I made some changes to suit our tastes like sub kalamata olives, add more tomatoes, and less feta. Thanks for sharing.

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Kumara

	Cooking Level: Intermediate
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Reviewed: Mar. 12, 2007

This is addictive. I make it often just the way it is, with only the addition of salad shrimp sometimes. It is an outstanding taste!

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Nancy1


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Reviewed: Jan. 29, 2007

great- perfect leftovers with slices of grilled chicken for lunch.

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Orzo and Tomato Salad with Feta Cheese

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P.Smith

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{ Heidi }

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Whitney

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GANGWISH

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Sameera Azad

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deb

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