It’s been hot in Seattle! And, as a delicate northwest flower, it’s nice not to heat up the kitchen with too much cooking. So, this orzo salad (plus the abundance of tarragon and parsley) made sense as a bring-to-work lunch this week. It would also be fabulous for a picnic or a potluck.
In boiling water, cook up 1 1/2 cups dry orzo. Meanwhile, chop up some canned red bell peppers, some kalamata olives, a block of feta, a healthy handful of fresh parsley and another healthy handful of fresh thyme. Also, open and drain a can of tuna (a real highlight with all of the animals in our house).
Drain the cooked orzo (after nine minutes or when al dente) and add the above ingredients.
Make a vinegaraitte of equal parts olive oil and balsamic vinegar and stir in a spoonful of dijon mustard and a pinch of sugar. Pour over the top of the orzo, stir and enjoy!
- 1 1/2 cups dried orzo
- handful of fresh parsley
- smaller handful of fresh thyme
- 1 can of tuna
- 1 cup kalamata olives, chopped
- 1 cup chopped, roasted red bell pepper
- two or three handfuls fresh spinach, chopped
- 1 cup fresh feta, crumbled
- dijon mustard
- olive oil
- balsamic vinegar
- Lemon Sautéed Shrimp with orzo, tomatoes, garlic, and feta; Greek-style salad (libertyloveblog.wordpress.com)
- Baked Chicken and Orzo (sofiaefthymiou.wordpress.com)