Hey! How's your day going? It is a h-o-t one today in Palo Alto. We hit 85 degrees, but I suppose I shouldn't complain considering the Midwest has had heat indexes in the triple digits lately. There are some things that I don't miss about Nebraska - hot, humid summers are on that list!
I've mentioned before that I have little desire to turn on the stove or oven when it gets hot outside. While this Greek Orzo Salad does require some water to boil, that's the extent of heat!
Evan proclaimed that this was his favorite side dish, and I have to agree. It's simple, refreshing and crisp.
You know how some pasta salads are coated in thick dressings? Not this one! The dressing here consists of lemon juice. That. Is. It.
We had this with some chicken-less/no-egg salad from Mama Pea. I think I'm addicted to her recipe! If you're a tofu newbie, try this recipe. It's amazing!
This Greek Orzo Salad would also be good with kalamata olives and red onion - I just kept it simple!
Greek Orzo Salad
Source: The Granola Chronicles Original :)
1 cup orzo, uncooked
1 (15 oz.) can marinated artichoke hearts, quartered
1 (3.8 oz) can sliced black olives
1 cup halved grape tomatoes
1 cup cubed cucumber
1/2 cup feta cheese
juice from half a lemon
1/2 teaspoon oregano
salt & pepper, to taste
Bring water to a boil in a saucepan. Add orzo and cook according to package directions (8-9 minutes). Drain and rinse with cold water.
In a large bowl, add cooked orzo, artichoke hearts, black olives, tomatoes, cucumbers and cheese. Toss to combine.
Add in lemon juice and oregano, stirring gently to coat everything. Season with salt and pepper. Cover and chill for at least 30 minutes before eating. Enjoy!