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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a more exciting spin on a side dish I had at a restaurant once. I eat this for lunch all by itself! If you're serving this to a group of people, since everyone likes their salad a little differently, I suggest having a small bowl of crumbled Feta, some lemon juice, and a small bowl of chopped Kalamata olives. That way everyone can change it up and customize it! Ingredients:
1 cup dry orzo pasta |
1 cup roma tomato, finely diced |
1 cup cucumber, finely diced |
1/2 cup kalamata olive, chopped |
3/4 cup red onion, finely chopped |
1 cup feta cheese, crumbled |
1/4 cup italian parsley, chopped |
1 tablespoon extra virgin olive oil |
2 tablespoons lemon juice (fresh!) |
salt and pepper |
Directions:
1. -Put a large pot on to boil. Once it reaches a boil, salt the water generously.
2. -While you're waiting for the water to boil; chop your vegetables and parsley, crumble your Feta (unless you bought it pre-crumbled, I do), and juice your lemons. (You could also do this beforehand but I'm a huge multitasker).
3. -Boil the orzo for 5-7 minutes, make sure to pay attention to it's doneness because if you overcook it the salad won't have the correct texture.
4. -Once the orzo is soft all the way through, shock it in ice-water, drain and put in a large mixing bowl.
5. -Add the extra virgin olive oil and immediately stir it in well so the orzo doesn't stick to itself.
6. -Add all of the vegetables, feta cheese, lemon juice (sparingly at first, make sure you don't make it too lemony; you can add more later!), parsley and a dash or salt and pepper. Stir well to combine everything evenly.
7. -Put the salad into a sealable container or cover the top of your bowl with plastic wrap. Place in the refrigerator and let sit for at least an hour!
8. -This should stay good for 3-5 days! Enjoy!
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