Our week of cooler weather has made me a very busy girl in the kitchen. I no longer had an excuse not to turn on the oven plus all the wonderful local produce has been very inspiring. This was a new recipe for the summer. It was quick and made an easy one dish salad for supper. The beauty is you can add whatever veggies you like. If you are making this ahead, I'd just suggest throwing the cherry tomatoes in at the end so they don't sit in the fridge and lose their wonderful flavour and texture. I am also on a huge lemon vinaigrette kick right now, so if there is something I can add a squeeze of lemon into, WATCH OUT!
Cherry Tomato Orzo Salad - adapted from Simply Recipes
8 ounces orzo pasta
salt
1 pint red cherry tomatoes, sliced in half
1 yellow pepper, diced
8 ounces feta cheese, crumbled
1 large cucumber, peeled and chopped
1 green onion, thinly sliced
2 Tablespoons minced fresh oregano
1/4 cup olive oil
juice of a lemon
black pepper to taste
Bring a large pot of salted water to a boil. Add the orzo and stir so it doesn't stick to the bottom of the pan. Cook until al dente. Drain the pasta with a fine mesh sieve (so you don't lose any of the tiny pasta) and rinse with cold water. Drain.
Combine the olive and lemon juice in a large bowl. Add the orzo and the rest of the ingredients - tomatoes, yellow pepper, feta cheese, cucumber, green onion and oregano. Add pepper to taste.
No comments:
Post a Comment