Wednesday, January 25, 2012

Opa...Greek Orzo Salad

I'm always looking for fast, easy, healthy, and delicious meals to make at home.  This recipe is versatile, and can be made ahead of time.

Ingredients (makes 10 servings):
-Bag of Orzo Pasta (found in the dry pasta aisle)
-5 Tablespoons of Balsamic Vinegar (more/less to taste)
-7 Tablespoons of Extra Virgin Olive Oil (more/less to taste)
-Vegetables (what I used-- a bag of spinach, can of black calamata olives, 3 tomatoes, 1 purple onion, and 2 cucumbers)
-Container of Feta Cheese
-Salt, Pepper, and Garlic Powder to taste

1.) Boil the orzo pasta according to directions.
2.) While the orzo pasta is boiling, cut the tomatoes, onion, olives, and cucumber into cubes.  Slice the spinach into shreds.
3.) When the orzo pasta is cooked, drain the water, and allow the pasta to cool down (approximately 15-20 minutes)
4.) When the orzo has cooled down a bit, mix it in with the veggies and feta cheese in a mixing bowl. 
5.) Add the balsamic vinegar, olive oil, salt, pepper, and garlic powder.  Stir the mixture gently.
6.) Now cover the mixture with aluminum foil and cool in the fridge for at least 1 hr or overnight.


Some optional items you can add to the Greek Orzo Pasta...
-Adding a variety of veggies such as red peppers, green peppers, sun dried tomatoes, green olives, etc
-Adding protein to make it a complete meal (grilled shrimp and grilled chicken go wonderfully with this dish)

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