Shannon (maydela) wrote in healthyfoodie,

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Orzo salad

As per alero's request, this is a recipe I make all the time in the summer. IT requires a little bit of cooking, for the pasta, but then you end up with a couple of days worth of cold food.

1 package of orzo pasta
1 cucumber
1 package of feta cheese
1 large or 2 small or 1 basket of cherry tomatoes
Half an onion
1 sweet pepper
1 can black olives
olive oil
basalmic vinegar
other spices (I usually use dill, tarragon, basil and oregeno)

Boil the orzo until just undercooked. Pour into colander and rinse with cold water until cool to the touch. Chop veggies into yummy bite sized pieces. Put orzo and veggies into a large bowl.
In a seperate, smaller bowl, combine vinegar, oil and spices until you are pleased with the mix. A good starting mix is 1/4 cup basalmic, 1/4 cup olive oil, and then whatever spices you want. When you are happy with how that tastes, toss it into the orzo and veggies, you may need to add more liquid to completey cover the pasta.
Drain liquid from the olives and add the olives. Crumble the feta cheese onto the salad, and toss to combine.
Cover with plastic and refrigerate for a couple of hours before eating. This will give the onions time to mellow and the pasta time to soften.
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