Lately I have been eating a lot of salads and vegetables. I'm always looking for new ways to prepare a salad. This is light and so refreshing. The lemon zest really makes this dish pop ! Great addition to grilled chicken or fish !
Ingredients :
2-3 cups cooked orzo ( more or less)
Half English cucumber, diced, middle part removed
3 green onions, sliced, green & white parts
1/2 cup black olives, chopped
1/2 cup green olives
1/4 cup fresh chopped parsley
1 red pepper, diced fine
6 oz crumbled feta cheese
** the above ingredients are approximate - you can add/ take away what you want.
2 lemons - zest and squeeze juice from both
1/2 cup olive oil
cracked black pepper
I romaine leaf lettuce
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| Delicious, even without the Romaine Lettuce |
How To :
Cook the orzo pasta. Run cold water over it, set aside.
In a large bowl, add the cucumber, olives, red peppers, onion, parsley, feta cheese. Zest/ peel the lemons and add to the bowl of veggies. Add the pasta and blend all the ingredients. Squeeze the juice of the two lemons. Add the olive oil. Season with crack black pepper. You may have to adjust lemon juice and olive oil..
I keep the pasta salad in a large container in the chiller and only take what I need when serving it with the romaine lettuce.
In another wide bowl, scoop out about 1 cup of the pasta salad. Take a few leaves of romaine lettuce and chopped/shred it. Toss into the orzo salad.
Serve and enjoy this light delicious salad !
