Mediterranean Orzo Salad
Mediterranean Orzo Salad is a simple vegetarian side dish recipe that’s packed with fresh and zesty flavors.
Guess what? We’re hittin’ the 50s later this week – whee!
I know I sound like a broken record, and have inaccurately predicted this about 16 times in the past 2 months, but this time I think the warmer (ish) weather is here to stay. That said, when Ben and I got married on April 5, 2008 there was a freak snow storm 3 days beforehand, so I can’t rule out another one, but luckily we were back up in the 60s by the time we exchanged vows.
Good story.
Ingredients
- 6oz dry gluten free or regular orzo pasta
- 1-1/2 cups grape or cherry tomatoes, sliced in half
- 1/4 cup pitted gluten-free kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped parsley
- 2 Tablespoons gluten-free capers
- For the Lemon Dressing:
- 1/4 cup lemon juice
- salt and pepper, lots
- 1 teaspoon honey
- 1 clove garlic
- 1/2 cup extra virgin olive oil
Directions
- Cook pasta according to directions on package then drain and set aside to cool slightly.
- For the Lemon Dressing: combine lemon juice, salt, pepper, honey and garlic in a food processor then process while slowly drizzling in olive oil. Taste then add more salt and pepper if necessary.
- Combine cooked pasta with remaining ingredients then drizzle with enough dressing to coat. Toss then serve, or refrigerate until ready to serve.
Original Recipes Visit Mediterranean Orzo Salad @ iowagirleats.com