Mediterranean Orzo Salad
I’m not sure what it is about this summer, but I’ve been dying to go to Europe. I’m typing this while sitting beside my window, watching the rainfall, and daydreaming of soaking up some sun and dipping my feet in the Mediterranean Sea. While I may be stuck in the US for now, I’m bringing more foreign cuisine into my kitchen.
This is one of my go-to dishes for summer parties, picnics, events, you name it. With less than ten ingredients and one step, that’s right just one, I’m sure you’ll be keeping this recipe in the books too. And it stays fresh for days in my gallon Stasher bag!
My favorite part about this salad is how refreshing it is! I like to think that less is more when attempting a new dish. The kalamata olives and sun-dried tomatoes give it a ton of flavor, while lemon and olive oil make up a light dressing. I find it easiest to prep all of my veggies and pasta the night before and keep them chilled in the fridge, but you do you!
- 1 box cooked and chilled orzo pasta (sub quinoa if gluten-free)
- 1 diced cucumber
- 1 cup kalamata olives
- 2 lemons juiced
- 1/2 cup olive oil
- 1/2 cup feta or vegan alternative (personally I like Kite Hill Ricotta)
- 1/4 sun-dried tomatoes
- fresh cracked pepper to taste
Toss all ingredients in a 1/2 gallon Stasher, zip, and shake! I kid you not, it’s as easy as that. All you need is a serving spoon and you’re ready to have the best dish at your next gathering.