Tuesday, May 27, 2014

Orzo Mint Salad

Without olives

With olives
I haven't gotten around to posting this recipe for a little while, as things have been very busy. I actually made this for lunch on a weekend for my parents a few weeks ago. I went over before going to Costco, and as you will know if you've ever been to Costco, it's a bad idea to go in there hungry. You will definitely need some energy to tackle the huge and wonderful store- and also to keep you from getting to the cash with a cartfull of food to feed an army and a $300 bill.

In comes this quick and easy recipe. It comes from a  recipe from a cookbook "One Pot Cooking" that Gail gave me as a present years back and had somehow gotten shelved in my bedroom instead of on the shelf in the living room with the rest of my cookbooks. Now that it is back where it belongs, I am putting it to use. I always complain about doing dishes and not having a dishwasher so this cookbook is a lifesaver. I loved this fresh easy recipe and will definitely make it again.  Please note that fresh mint really makes the dish, so it is a must!!

-1 cup orzo
- 1 tablespoon olive oil
- juice of 2 lemons (I just used 1)
- 7 ounces feta cheese
- plum tomatoes or cherry tomatoes
- black olives
-salt and pepper to taste
- to garnish more mint and sun dried tomatoes (optional)

The amounts are not so exact, so feel free to eyeball it.

Cook orzo until al dente and drain. Let cool, and then mix together all ingredients in a bowl. Add garnish if desired.


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