Just because I’m MIA doesn’t mean you shouldn’t enjoy a little Orzo salad. I first published this one back in November.
I love this salad. I got the recipe from my best friend maybe two weeks ago, and I’ve made it three times already. It’s nice and filling, healthy, and I’ve discovered you can toss it in a pita pocket or a tortilla, and it’s even better! The recipe comes from Prevention Magazine’s website. You might want to read the article that goes with the recipe.
Here are the ingredients with some of my fascinating commentary mixed in:
2/3 cup Orzo pasta (I measured it uncooked, then cooked it to package directions.)
1/3 cup finely chopped red bell pepper1/3 cup finely chopped orange bell pepper
1/3 cup finely chopped and seeded tomatoes
1/4 cup quartered sun dried tomatoes (not in oil. Also, I finely chopped mine. I like the overall texture.)
1/4 cup chopped scallions1/4 cup chopped watercress (I couldn’t find this. I used dandelion greens, but spinach would be great too.)
1 tsp. minced garlic
2 tsp. extra virgin olive oil
2 tsp. fresh lemon juice
1/3 cup crumbled reduced fat feta cheese (Okay, I never use reduced/low fat anything. If you’re gonna eat cheese, eat cheese. If something’s left out, I feel something is compromised.)
Stir everything together and salt and pepper if you want. I didn’t add any salt because the sun dried tomatoes and the feta were plenty for me. You can serve it immediately or store it in the fridge for a quick light meal or snack.