Summer is here and with the heat comes the need for lighter meals. Cold pasta salads and soups are a great option when it is 90+ degrees outside. Orzo (orso) is a great recipe base because of its versatility. Orzo, also risoni, is a form of short-cut pasta, shaped like a large grain of rice. It tends to take on the flavor of whatever you put it with and doesn’t try to be the star of the show. The recipe I am sharing today is one of my favorites and could be made with any pasta or rice. You can control the portion size as well so it is perfect for a large party or dinner for two.
Lemony Greek Orzo Salad (Serves 6)
*I substituted 4 drops of doTERRA Lemon Oil for the fresh lemons. I love cooking with essential oils because unlike fresh produce, I do not have to worry about them spoiling before I can use them!
- 1/2 cup orzo cooked and cooled (follow instructions on the box)
- 1/2 – 1 tbsp extra virgin olive oil drizzled on cooked orzo to prevent sticking
- juice from 1/2 half lemon or 4 drops doTERRA Lemon Oil
- 1/2 red bell pepper, diced
- 1 roma tomato, seeded and diced
- 10 kalamata olives, chopped
- 1/4 cup crumbled feta cheese
- salt and pepper to taste
Combine all the ingredients in large bowl and refrigerate for 2-4 hours.
Serve and Enjoy!
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