Mediterranean Orzo Salad: Difference between revisions
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* 8 oz orzo | * 8 oz orzo | ||
* 3 Tbsp extra virgin olive oil (EVOO) | * 3 Tbsp extra virgin olive oil (EVOO) | ||
* 6 oz pitted & sliced kalamata olives | * 1 1/4 c (6 oz) pitted & sliced kalamata olives | ||
* 4 oz diced sundried tomatoes (dry or jar) | * 3/4 c (~4 oz) diced sundried tomatoes (dry or jar) | ||
* 8 oz cubed feta | * 1 3/4 c (8 oz) cubed feta | ||
* 2 oz toasted pine nuts | * 1/2 c (~2 oz) toasted pine nuts | ||
* small handful of fresh diced parsley | * small handful of fresh diced parsley | ||
* salt + pepper to taste | * salt + pepper to taste | ||
Latest revision as of 23:23, 13 June 2015
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 12 min |
| Source | Centsational Girl blog |
| Yield / serves | 6-8 servings |
| Rating | Delicious |
Ingredients
- 8 oz orzo
- 3 Tbsp extra virgin olive oil (EVOO)
- 1 1/4 c (6 oz) pitted & sliced kalamata olives
- 3/4 c (~4 oz) diced sundried tomatoes (dry or jar)
- 1 3/4 c (8 oz) cubed feta
- 1/2 c (~2 oz) toasted pine nuts
- small handful of fresh diced parsley
- salt + pepper to taste
- squeeze of lemon (optional)
Preparation
Slice your kalamata olives in half, cube your feta, and dice your sundried tomatoes. Toast your pine nuts in the oven for a few minutes at 375 degrees, it enhances their flavor. Chop a small handful of parsley, and set aside.
Cook your orzo according to the directions on the box, strain, and place in a bowl. Immediately pour the EVOO over the orzo to keep it from sticking, then stir it all around.
Add the feta, kalamata olives, sundried tomatoes, pine nuts and parsley on top. Toss the ingredients together, then add freshly cracked black pepper and salt to taste. Chill for an hour. Serve with cold cuts, grilled vegetables, or any other favorite summer main entrée.
