Monday, August 27, 2012

Orzo Salad

Before coming to school I copied my favorite recipes that my family makes at home. One of these recipes was my mom's orzo salad. I love it because it is something that you can make ahead and eat for the rest of the week and only takes a few ingredients. I've simplified her original recipe down so that it is more affordable on a college budget.  Here it is:

1/4 c red wine vinegar
2 tablespoons of lemon juice (I use one lemon)
1 t honey
1/2 c olive oil

1 lbs of orzo
2 c cherry or grape tomatoes
3/4 c crumbled feta
3 T of basil (fresh is best, use less if its dried)
Optional: 1/2 c toasted pine nuts, 1 c green onions 

1. Bring 6 c of water to a boil and cook orzo.
2. While orzo is cooking, whisk all the vinaigrette ingredients together in a small bowl. 
3. After orzo is finished, drain and let cool to room temperature in a large bowl. 
4. Cut up basil and tomatoes. Add basil, tomatoes and feta to cooled pasta. Toss with vinaigrette, salt, and pepper. 

It makes a decent sized batch so you can always halve the recipe or leave it in the fridge! Best when eaten at room temperature or cold, enjoy!

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