Friday, July 30, 2010
Orzo Greek Pasta Salad
I bought some orzo as a fluke on one of my stockpiling trips. I was buying about 10 boxes of pasta, and I couldn't throw another box of penne or spaghetti in my cart...I just knew I'd be on here the next month, moaning about how much spaghetti I have.
So I purposefully added some new pasta to my stockpile, and it's been great to try new shapes. When my husband picked out a new recipe with orzo, I jumped all over it.
Easy Greek Pasta Salad
recipe adapted from Fast & Healthy Cookbook
6 oz (1 cup) uncooked orzo (rice shaped pasta)
3/4 teaspoon grated lemon peel
1/3 cup lemon juice
1 tablespoon olive oil
1 tablespoon Dijon mustard
4 teaspoons honey
1 medium cucumber, seeded, chopped (1 1/4 cups)
2 plum tomatoes, chopped
1/2 cup chopped onion (I used green onion)
12 medium pitted ripe olives, halved (omitted)
1/4 cup chopped fresh mint leaves (omitted)
1/4 cup crumbled feta cheese
Cook orzo to desired doneness as directed on package. In a small bowl, combine lemon peel, lemon juice, oil, mustard and honey; beat with wire whisk until well blended. Set aside. Drain orzo; rinse with cold water. Drain well.
In a large bowl, combine cooked orzo cucumber, tomatoes, onion, olives and mint. Pour dressing over salad; toss gently until well mixed. Refrigerate for a couple hours or until time to eat. Sprinkle with cheese.
I left out the olives and mint, the olives because I have sworn to never serve olives to my husband, (it's almost in our wedding vows) and the mint because unless I get it in my produce basket, I very rarely buy fresh herbs except cilantro. It's usually a big expense for one dish...but I could have made motijos with the mint leftovers.....hmmm.....oh well!
I tasted this before I added the feta, and I was worried it was too bland, but the feta really added great flavor. I'm sure the olives would have added a great salty punch, but it still tasted light and fresh, and I enjoyed the cucumber in the salad.
This recipe also made a LARGE amount of salad...I think we've eaten it for almost 4 days, and it held it's flavor very well.
I'm also sharing this at The Grocery Cart Challenge Recipe Swap and at Mommy's Kitchen Potluck Sunday.
Simple Cooking | Easy Cooking