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  • Writer's pictureCrystal Munegatto

My new favorite. Orzo.

Its some sort of wonderful mixture between pasta and rice, orzo. If you haven't tried it, its time.


1/3 cup olive oil

Salt and freshly ground black pepper

Salad Ingredients:

1 1/4 cups (8 oz) dry orzo

1 cup (5 oz) crumbled feta

1 medium English cucumber, diced

1 (10.5 oz) pkg. grape tomatoes, halved

1/2 cup pitted kalamata olives, sliced

3 Tbsp chopped fresh basil

Cook orzo according to directions listed on package. Drain and let cool, I like to run cold water over the orzo to quicken the process (They may start to stick to each other a bit but that's fine the dressing will break it up).

Add all of the salad ingredients, including cooked orzo, to a large bowl and toss. Drizzle olive oil over top and toss to evenly coat. Store in refrigerator, serve within a few hours for best results.

Note** don't add too much salt because the feta and kalamata olives are pretty salty)

Provides about 6 servings


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