Pasta - ORZO - Salad
Ingredients:
Orzo pasta - 1/2 lb
Bell (green or yellow) pepper - 1/2, finely chopped
Cherry tomatoes - 20-30, halved
Feta cheese - 6-8oz, crumbled
Onion - 1/4, finely chopped (I used red onion but scallions would be a good idea!)
Dressing:
Rice/White wine vinegar - 1 tbsp
Balsamic vinegar - 1/2 tbsp (optional, I found the taste of balsamic vinegar overpowering, I made another dressing without the balsamic!)
Lemon juice - 2 tbsp
Honey - 2 tbsp
EVOO - 2 tbsp
Hot sauce - 4-5 drops
Salt and crushed black pepper
Whisk in the ingredients for the dressing and set aside. Mix all other ingredients in a salad bowl. If you wish to serve it chilled, refrigerate for a about 10-15mins, remove, add the dressing and serve.
Orzo pasta - 1/2 lb
Bell (green or yellow) pepper - 1/2, finely chopped
Cherry tomatoes - 20-30, halved
Feta cheese - 6-8oz, crumbled
Onion - 1/4, finely chopped (I used red onion but scallions would be a good idea!)
Dressing:
Rice/White wine vinegar - 1 tbsp
Balsamic vinegar - 1/2 tbsp (optional, I found the taste of balsamic vinegar overpowering, I made another dressing without the balsamic!)
Lemon juice - 2 tbsp
Honey - 2 tbsp
EVOO - 2 tbsp
Hot sauce - 4-5 drops
Salt and crushed black pepper
Whisk in the ingredients for the dressing and set aside. Mix all other ingredients in a salad bowl. If you wish to serve it chilled, refrigerate for a about 10-15mins, remove, add the dressing and serve.
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Notes:
- For a Mexican version, add 1/4 of a red onion finely chopped, 1/2 can of corn kernels, 1/2 can of black beans (rinsed), 1 finely chopped jalapeno pepper and some chopped fresh cilantro. You can also add 1/2 finely chopped tomatoes. You could use the same dressing. Rice wine vinegar goes well with the Mexican version!
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