|375 ml||1.5 cups Orzo (pasta)|
|75 ml||1/3 cup Olive Oil (or oil based salad dressing)|
|15 ml||1 tbsp Fresh Lemon juice|
|25 ml||2 tbsp cider vinegar|
|2||cloves minced garlic|
|1 ml||1/4 tsp salt|
|1 ml||1/4 tsp pepper|
|5 ml||1 tsp Dijon mustard|
|10||cherry or grape tomatoes halved|
|1||Bell Pepper (orange, red, or green) chopped|
|5||green onions chopped|
|red onion chopped|
|marinated artichokes pieces|
|feta cheese crumbled|
|Pitted Black Olives sliced|
ORZO - bring a large pot of water to a boil. Add the orzo and pinch of salt. Cook for 13-15 minutes until tender. Drain Orzo and place in serving dish (that has a cover as you will need to refrigerate & cover for marinating.)
DRESSING: whisk all the dressing ingredients together (not veggies) and pour over cooked orzo. Stir the orzo and set aside to cool. Taste and adjust vinagarette components.
VEGETABLES:Best to add tomatoes and cucumbers at time of serving. Not everyone loves artichokes, feta cheese and olives so I put those in side dishes at the time of serving.
Once orzo has cooled add the veggies. Now you can be creative and make a colorful salad. I recently had some leftover cooked corn on the cob and sliced off kernels and added to this salad. Taste and adjust seasonings - maybe a 1/4 tsp dried oregano, chopped parsley, etc. I suggest cover, refrigerate and marinade overnight for enhanced flavour.
I served this with Shish Kabobs. Any leftovers are good with pita bread and tzatziki.
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