Saturday, January 23, 2010

Orzo Salads - Recipe

This is a great dish to add a little variety to your dinner sides. I especially like the light hint of lemon.
Keep this basic recipe and experiment a little. I sometimes add bits of spinach, red onion. Kalamata olives or artichoke hearts to the mix.

You can also serve this hot or cold. I’m kind of a cold in the summer and hot in the winter orzo eater.

2 cups uncooked orzo pasta

1/3 cup chopped roasted sun-dried tomatoes

2 tablespoons olive oil

1/2 feta – finely chopped

Lemon Zest – 1/8 tsp.

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside. In a large bowl, toss together the orzo, sun dried tomato, lemon zest, olive oil, feta cheese, salt and pepper.

Bon Appetit!