Wednesday, January 29, 2014

Greek Orzo Salad

This past weekend was 10 degrees which is like t-shirt weather for us Albertans. So I decided that I could get away with making a cold pasta salad that I would normally reserve for summer BBQ days. It’s light and fresh and a great way to use up some veggies that you may have in the fridge.

  • 2 cups of uncooked orzo, cooked
  • 1 cup of fresh diced tomatoes, or halved cherry tomatoes
  • 1 cup of fresh sliced cucumber
  • 1 sweet pepper, diced (red, orange or yellow)
  • ½ cup of sliced Kalamata Olives
  • 1 tbsp of red onion, finely diced
  • ½ cup of feta cheese, crumbled
  • 2 tbsp of olive oil
  • 1 tbsp of white wine vinegar
  • 1 tsp of lemon juice
  • 1 tsp of basil or parsley
  • Salt and Pepper to taste

1. In a large bowl, combine the cooled orzo and veggies.

2. Add in the olive oil, vinegar and lemon juice along with the basil or parsley. Mix well.

3. Mix in the feta, THEN add salt and pepper to taste. (Feta is very salty on its own so be sure to do it in that order and taste it so you don’t over salt it) Serve cold.

Keeps in the fridge for 2-3 days. Serves 4 as a side dish.

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