There’s something about orzo that I find captivating. I don’t know if it’s because it is pasta disguised as rice, the whole yin-yang/carb-carb thing, but I just like it.
This orzo salad is adapted from a recipe from Bon Appetit. Since nearly half of the ingredients are different, I figure it is a salad in its own right.
Read on for the recipe…
It’s Greek to Me Orzo Salad
(measurements are approximate because I didn’t really measure. Oops. Just taste as you go along)
Dressing:
4 tablespoons olive oil
4 tablespoons red wine vinegar
a splash of apple cider vinegar
a spoonful of dijon mustard
a pinch of Italian herbs
pepper to taste
Guts:
1/2 box of orzo, cooked, drained, and cooled
canned/jarred artichoke hearts, chopped (I used half a jar of the Trader Joe’s hearts)
1/3 cup pitted Kalamata olives, chopped
several spoonfuls of drained capers
a handful of raisins or currants
3 small tomatoes, seeded and chopped
1/3 cup feta cheese
I have two small kids and no time to “make” lunch for myself, so I make a big batch of something really really similar and eat it for lunch during the week. I use white balsamic instead of the other vinegars, add 2 cloves of garlic, put in some carrots and zucchini sauteed (got to get those veggies in somehow) and leave out the raisins and otherwise it’s the same recipe. Isn’t it fabulous?
Why, oh why am I always reading Super Eggplant when I am STARVING??? Mmmmmmm. Carbs.