Today I want to say thank you to the heroes who risk their lives every day to serve our country and to those who lost their lives twelve years ago protecting our freedom. We will never forget. 9/11/2001
You know when some one asks you to bring a side dish but you don’t feel like busting your behind in the kitchen?
You know when you want something tasty and healthy for din din but you’d rather watch the Master Chef finale (while downing popcorn popped in coconut oil) than spend the evening slaving away in the kitchen?
Yep. Make this.
Introducing yet another recipe inspired by my boyfriend’s fabulous mama! The other night, she made a light orzo salad from the newspaper that I absolutely adored. I (of course) wanted to healthify it, but I (of course) accidentally deleted the text she sent me with the recipe. All I remembered was that the original version had a whopping 1/3 cup of olive oil. Needless to say, I got it down to one little tablespoon in this recipe. Magic, people.
Just like the strawberry pecan salad with maple dressing that I shared last week, this one is a real party pleaser. It’s one of those easy dishes that everyone loves. Win for the cook and win for the eaters. The best part is that it’s SO simple to make. Like, dinner in minutes guys. Whereas pasta dishes usually make you feel a bit heavy, the bright flavors of this bad boy are perfect for lunch or a light dinner. Eat it over mixed greens with grilled tofu, chicken, salmon, shrimp or chickpeas. Toss in a handful of fresh herbs. Add dried basil, oregano or broccoli. The bottom line is that can totally customize this salad according to whatever you have on hand.
I was pleasantly surprised to find 100% whole wheat orzo at Whole Foods, but regular orzo will work in a pinch too.
Hey, you. Make this.
Greek Orzo Pasta SaladPrint
- 1 cup uncooked whole-wheat orzo
- 1/2 cup cherry tomatoes, chopped
- 1 bell pepper, chopped
- 1 cup spinach, chopped
- 1/4 red onion, finely chopped
- 1/4 cup kalamata olives, chopped
- 1/3 cup feta cheese (optional)
- 1 tbsp olive oil
- juice of a lemon
- 1 clove garlic, minced
- 1/4 tsp salt
- Pepper to taste
- Bring a medium pot of salted water to a boil. Add orzo and cook for about 8-10 minutes. Drain and set aside to cool.
- While the orzo is cooking, chop the tomato, pepper, spinach, red onion and kalamata olives. Add veggies to a large bowl along with the feta, olive oil, lemon juice, garlic, salt and pepper.
- Once orzo has cooled, add to the rest of the ingredients and stir to combine. This salad is best served cold.