Ingredients: |
Ingredients: ORZO
16 oz. uncooked orzo pasta
2 tbsp.olive oil
1 tbsp.unsalted butter
4 ¼ c. low sodium chicken broth
¼ c. lemon juice
¼ tsp. EACH salt, pepper
½ red onion chopped
SALAD
2 ears grilled corn, cut off the cob (grilling optional but recommended – see notes)
1 English cucumber sliced and quartered
1 red bell pepper, chopped
1 pint cherry tomatoes halved
1 15 oz. can garbanzo beans {chickpeas} drained and rinsed
½ c. pitted Kalamata olives halved
½ c. sliced almonds
½ c. fresh basil chopped
½ c. feta
DRESSING
⅓ c. extra virgin olive oil
2 tbsp. red wine vinegar
1 tbsp. lemon juice
1 tbsp. EACH fresh dill parsley, oregano OR 1 tsp. EACH dried
1 tsp. sugar
1 tsp. Dijon mustard
½ tsp. EACH garlic powder, salt
¼ tsp. pepper
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Directions: |
Directions:Make dressing by adding all of the ingredients to either a small bowl and whisking or a jar and shaking. Refrigerate until ready to use.
In a large nonstick skillet, melt butter with olive oil over medium-low heat. Once melted, increase heat to medium-high and add orzo and red onions and sauté for 3-5 minutes, until red onion are soft.
Stir in chicken broth, lemon juice salt and pepper. Simmer until orzo is al dente, 8-10 minutes, stirring frequently the last couple minutes of cooking so it doesn’t burn. If you have leftover liquid, drain orzo. Transfer to a large bowl to cool in the refrigerator while you finish chopping your veggies.
Add all of the salad ingredients to the orzo followed by the dressing. Toss to coat.
Taste and season with additional lemon juice or salt and pepper to taste. |
This recipe for Orzo Pasta Salad is from