This recipe is a main stay in our home during warm weather because the orzo can cook in the morning and stay cold in the fridge all day and be ‘picked at’ for lunch and dinner when it’s too hot to cook. I would also classify this as a healthy dish because of the fresh vegetables, the ability to cook less orzo and add more vegetables so you get the carb feel without so many of the carbs. With no mayonnaise in it, you can take this dish and let it sit out for a bit with less fear of a food borne illness. Not using mayo was the deciding factor for me, no mayo means better health. Throw in some shrimp or diced chicken, and you’d have a protein packed meal in no time.
- 1/2 lb. uncooked orzo
- 1 c. grape tomatoes, halved
- 1 c. olives of choice, halved
- 2 green onions, chopped
- 1/2 c. feta cheese
- 2 T. chopped parsley
- 1/2 t. pepper
- olive oil
- lemon juice
- extra dressing of choice or more olive oil/lemon juice
- Cook orzo according to package directions.
- While orzo cooks, prep vegetables.
- Once orzo is done, drain and transfer to a large mixing bowl. Allow to cool about 10 min. on counter.
- Add olives, tomatoes, onions, feta, pepper, olive oil, and lemon juice. Toss to combine.
- Put in fridge to get cold, at least an hour.
- Add fresh parsley before serving and stir again. If pasta absorbed all of the olive oil/lemon, you can add more or add some dressing of your choice.