I got this idea from a recipe card at SunFlower Market near the bulk bins. It's a simple cold salad that we loved. It's a nice dish to be able to make ahead and put in the fridge till you're ready to eat it or take to whatever dinner party or pot-luck you're going to. (We had it this week alongside a simple veggie stir-fry with
this quick recipe for ginger citrus sauce.)
Direction for Orzo Salad:
1 1/2 cups uncooked orzo pasta
2 (6 oz) can marinated artichoke hearts, drained, chopped
1 tomatoes, chopped
1 cucumber, chopped
1 (2 oz) black olives, drained
1/4 cup finely chopped fresh parsley
1 Tbl lemon juice
2 Tbl olive oil
salt, pepper, opt.
Boil pasta for 8 to 10 minutes. Chop and dice other ingredients. Stir all together and put in fridge. Let chill for at least 1 hour. (I didn't have the black olives, as called for, when I made it. But I'm sure it would be great with them, or even kalmata olives.)
Also, can I tell you what my current food obsession is? It's pita bread stuffed with veggies and a little vegan mayo or salad dressing. I actually had a little pita sandwich for
breakfast twice this week. Weird, I know, but it's what I wanted!
