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Orzo is technically a pasta, but its shape more closely resembles barley or rice. It has a very satisfying texture and is a great addition to soups or salads. It’s not something that I often reach for (honestly, I don’t remember the last time I used it), but in an effort to use up some pantry ingredients, I decided to whip up this pasta salad. It is easy to make, cheap, incredibly filling and pretty damn delicious. I made a big batch of it to keep in my fridge for quick lunches.
Cook time: 15 minutes Serves: 4
Ingredients:
2 cups orzo, dry
1/2 cucumber, diced
1 red or orange bell pepper, diced
1 large tomato, diced
1/2 cup kalamata olives, pitted and sliced
1/3 cup Greek salad dressing, store-bought
Juice from 1 lemon
Salt and pepper to taste
To serve:
Crumbled feta or dairy-free alternative (I like the Violife brand)
Pita bread
Hummus
Tzatziki
Method:
- Cook the orzo according to package directions. Do not overcook. Drain and rinse under cold running water. Make sure the pasta has cooled down before moving on to the next step.
- In a large bowl, add the orzo, cucumber, bell pepper, tomato, and olives.
- Add lemon juice, salad dressing, and salt and pepper to taste. You can adjust the seasonings to your preference by adding more/less dressing or lemon juice. Mix well.
- Top with feta and serve with pita. Hummus and tzatziki also make great additions to this delicious dish.
- Enjoy!
Image: Sydney Marchand / The Cascade
Sydney is a BA English major, creative writing student, who has been a content contributor for The Cascade and is now the Opinion editor. In 7th grade, she won $100 in a writing contest but hasn’t made an earning from writing since. In the meantime, she is hoping that her half-written novels will write themselves, be published, and help pay the bills.
