Saturday, March 9, 2013

Greek Orzo Salad

Damn I love orzo.  Such a cute little shape.  It's the go-to pasta for a side dish, no matter the time of year.  A great accompaniment to this recent post.  Perfect for making large quantities for a crowd.  The varieties are endless, another delicious version is right here.  How about one with more protein?  That one will be sofa king in a few months when the warmer weather finally makes its midwestern appearance.  Not that we're hating winter.  We LOVE playing in the snow, but we're pumped to be hittin the west coast in a couple days where we can leave this snowsuit behind for some sun, sand, and quality time with some Gardners.  If I don't get back to you by St. Patrick's Day, then let me repost this beauty....Slainte!

 Greek Orzo Salad
8-10 servings as side

1 lb orzo
1 small red onion, diced
20 or so kalamata olives, pitted, small ones halved, large ones quartered
14 oz jar artichoke hearts, roughly chopped
1/4 C fresh parsley, chopped
1/3 C EVOO, the good stuff for sure
1 large lemon, juiced
1/2 ts kosher salt
1/4 ts freshly cracked black pepper, none of that pre-ground sheeite
4 oz feta, diced

Cook the orzo in lightly salted water according to directions.  Drain and add a few TB of olive oil to prevent sticking.  Place into a large serving bowl.  Once cooled a bit, add the rest of the ingredients and stir well to combine. Serve warm or at room temp. 

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