My mom first made this dish for my brother and sister-in-law’s family wedding shower last summer. I promised in that post that I would share the recipe soon. Unfortunately, I never took any pictures of the dish during the shower, so I had to make it again (twist my arm) to photograph it for this post. Fast forward eight months and I have FINALLY gotten around to it. The good news is that you now have the recipe just in time to make it for your summer cookouts—enjoy!
Note: The picture below does not include the olives. The ones I had on hand were not pitted and I just don’t have that much patience.
Mediterranean Edamame Orzo Salad
¼ cup white wine vinegar
1 clove of garlic, minced
2 tbsp finely chopped fresh oregano
¼ cup extra virgin olive oil
¼ tsp salt
Fresh ground black pepper
1/3 box orzo pasta
2 cups cooked, shelled edamame
2/3 cup thinly sliced sundried tomatoes
¼ cup diced red onion
½ cup kalamata olives, pitted and cut in half
1/3 cup feta cheese
1. For vinaigrette, combine vinegar, garlic and oregano, and mix with a whisk or in the blender. Slowly add olive oil and mix well. Add salt and pepper.
2. Cook pasta according to the directions on the box and drain.
3. Add all of the remaining ingredients, including the vinaigrette, to the pasta and mix well. Refrigerate for at least 30 minutes before serving (the longer it refrigerates, the better).