This recipe originated in All Rolled Together, another great Belzoni cook. Credit is given to sweet Mrs. Betty Parker. She is without a doubt a Humphreys’ county icon. We’ve been making it for years in its original form, but I am obsessed with orzo so I change out the pasta. I love how the tiny bites of pasta blend so well with the chopped vegetables. I often serve this as a side dish with fried chicken, or you can make it a meal and add chopped chicken. I’ve done it both ways, and it’s always a hit.
Greek Style Orzo Salad
Ingredients:
I 16-ounce package Orzo found in the pasta section
1/2 cup olive oil
3 tablespoons mayonnaise
Juice of one lemon
2 tablespoons Cavender's Greek seasoning plus more to taste
1 4-ounce can chopped olives
1 4-ounce jar diced pimentos
1/4 cup chopped banana pepper rings
1 bunch green onions, chopped
Salt and pepper to taste
Directions:
Cook the orzo in a pot of salted water until tender. Drain and set aside. In a large mixing bowl, combine the olive oil, mayonnaise, lemon juice, and Greek seasoning. Fold in the remaining ingredients and mix well. Adjust seasonings to your liking. Refrigerate. We like this pasta best served at room temperature. You may need to add a little extra olive oil right before serving if it appears too dry.
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