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"Hunger is the best sauce in the world."--Cervantes

Orzo Salad Recipe

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This recipe for Orzo Salad is from Beta Sigma Phi - Online Beta Book II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups orzo pasta
1 lemon
1 tbsp olive oil
1 cup crumbled feta cheese
1 pint cherry tomatoes
1/3 cup pitted kalamata olives (sliced)
1/3 cup chopped fresh mint
¼ tsp black pepper

Additions
4 basil leaves, parsley
2 large tbsp mayo
½ cup roasted red peppers
½ orange, yellow, green or red peppers diced
3 green onions chopped
½ hot pepper chopped
½ cup diced cucumber
Directions:
Directions:
Cook Orzo to label directions. Reserve ¼ cup orzo water and drain orzo when cooked.
In 12 inch skillet heat oil until hot.
Add tomatoes, cook 5 to 6 minutes until skins split, shaking pan occasionally.
Grate teaspoon of lemon peel and squeeze all juice and set aside.
Remove skillet from heat.
Add orzo and cooking water to tomatoes in skillet, stir in lemon peel and juice, feta, olives, mint and pepper.

 

 

 

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