Thursday, November 21, 2013

cherry tomato orzo salad

yield: 4-6 servings

1/2 c. cooked orzo
2 c. cherry tomatoes, halved
1 cucumber, peeled and diced
3 green onions, chopped
1/2 c. black olives, thinly sliced (optional)
1/2 c. feta cheese, crumbled
1/4 c. olive oil
1 tbsp. dried oregano
juice of 1 lemon

cook pasta according to package; drain and cool.  prepare tomatoes, cucumbers, green onions and olives (if using).  toss with pasta.  add feta cheese.  in small bowl whisk together olive oil, lemon juice and dried oregano.  pour over salad and toss to coat.  serve room temperature or chilled.

*original recipe from usu food sense

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