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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is my adaptation of several orzo salad recipes. It's a wonderful summer side dish to accompany grilled foods. I let it chill for only 1 hour but I bet the flavors will meld even better given longer chilling time. Ingredients:
1 cup uncooked orzo pasta |
1 tablespoon tbsps chicken bouillon (i used low sodium) |
1 medium lemon, rind of |
2 tablespoons fresh basil, chopped |
1 tablespoon fresh oregano, chopped |
2 tablespoons fresh cilantro, chopped |
2 tablespoons onions, finely chopped |
2 garlic cloves, finely minced |
8 kalamata olives, chopped |
1/2 large cucumber, peeled seeded and diced |
1 roasted red pepper, chopped |
2 tablespoons ken's northern light italian dressing |
2 ounces crumbled feta cheese (or more to taste) |
salt & pepper |
Directions:
1. Add bouillon to pasta water and bring to a boil.
2. Add orzo and lemon rind and cook until tender, about 7 minutes. Strain and rinse gently with cold water and set aside.
3. While the pasta is cooking, saute the garlic and onion in a small pan over medium-low heat until soft then set aside for next step.
4. In a mixing bowl combine the chopped herbs, cucumber, onion and garlic saute, olives, roasted red pepper, salt and pepper and stir well.
5. Add Orzo, dressing and feta cheese, stir well.
6. Cover and chill for at least 1 hour, a few hours if time permits.
7. Enjoy!
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