Sunday, May 16, 2010

Greek Orzo pasta

There has not been much experimentation in the kitchen lately, sadly.
In my quest to find food that doesn't need to be heated up (or refrigerated) for lunch, I made this salad. It's good, filling, and makes a ton. So, you know, only make it if you need lunch for a week -- or are having a bunch of people to dinner.

Adapted from Serious Eats

Greek Orzo Salad

5 cups cooked orzo
1 large cucumber, peeled, seeded, and diced
3 plum tomatoes, seeded and diced
1 medium red onion, small diced
20 pitted kalamata olives, cut into quarters
2 14-ounce can artichoke hearts, cut into eighths
1/4 to 1/3 cup fresh parsley, chopped
1/3 cup extra virgin olive oil
1 large lemon, halved
1/2 tablespoon kosher salt
Freshly ground black pepper
8 ounces reduced fat feta cheese, crumbled

To a large mixing bowl, add orzo, cucumber, tomatoes, red onion, olives, artichoke hearts, and parsley. Stir to combine.
Pour olive oil into orzo mixture. Juice the entire lemon into the same bowl. Add salt and grind pepper to taste. Stir gently to combine. Add feta. Stir again. Serve cold or at room temperature.

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