Recipe of the Month
GREEK ORZO SALAD
2 cups of uncooked orzo pasta
1/2 cup of red onion, finely chopped
1/4 cup of sliced kalamata olives
2 cups of Italian parsley, loosely packed and finely chopped
2 cucumbers, chopped
3 hot house tomatoes, chopped
2 Tbsp mint, finely chopped
1/2 cup of pine nuts, toasted
juice of 1/2 lemon
extra virgin olive oil to drizzle
salt and pepper to taste
1. Cook the pasta until al dente, and drain.
2. Crumble the feta into a large bowl. Add the pasta, and mix until cheese has melted into the pasta. Drizzle in the olive oil to prevent the pasta mixture from drying out too much. Set aside and let it cool.
3. When the pasta mixture has cooled, add in the tomatoes, onions, olives, cucumbers, parsley, and mint. Add in the toasted pine nuts, lemon juice, and salt + pepper to taste. Mix well and serve.