Monday, July 16, 2012

Greek orzo salad

You know you don't want to cook dinner when it's 100 degrees out, but if you prep ahead and have some cooked orzo pasta in the fridge (boiled in the early morning when it's cooler), this Greek orzo salad is a breeze to pull together. When you are ready to assemble, add lemon olive oil, lemon zest and juice, sliced radishes, diced celery, diced red onions, parsley, feta cheese, kalamata olives, salt, pepper, and whatever else strikes your fancy. I've added in grated carrots and grape tomato halves to this, and it's also great made with whole grains like Italian farro or pearled barley. Stay cool!

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