Thursday, August 5, 2010

Mediterranean Orzo Salad

Orzo is the only type of pasta that I do not prefer to be whole wheat. I’ve experimented before with this cut of pasta being the whole grain version and find that I am not a fan of the texture. It goes from being under done to mushy, so for this salad I use regular white orzo. When I ran to the market for the a few ingredients, they were out of fresh oregano, so I decided I would make do with dried. I recommend using fresh if you have it available (if you do, use 1 tsp). Serve with asparagus and seared scallops.

What You Need:

½ lb orzo, cooked in broth
½ cup pitted kalamata olives, sliced
1/3 cup feta cheese
1/3 cup red bell pepper, small dice
1/3 cup green onion, thinly sliced – green part only
½ cup cherry tomatoes, sliced
2 tsp aged balsamic (traditional balsamic vinegar would work fine)
1 Tbs olive oil
1/2 - 1 tsp dried oregano (or to taste)
1/8 tsp salt and pepper (or to taste)

What To Do:

Combine all ingredients in a bowl and stir to combine. Refrigerate for two hours before serving if possible, but will taste good as is. The longer it sits the better it tastes.

Serves 4 – 6

Bon Appétit!


Julie said...

can you make this for me and ship it fed ex along with the corn salad from the previous post..

great thanks ;)

What's Cookin' with Mary? said...

lol(!) Julz ;D ... I so would if I could. Can't tell you how many times I've heard that HEHE

christellar said...

I love how simple this is! I use orzo all the time, and I've never thought of a cold-concept! Thanks Mary :)

What's Cookin' with Mary? said...

@ Christel: Sometimes the simplest things are the best, right ? ;)