Well I don't know about you guys, but not only was last week rough after being off for the holidays, but it was also the busiest week ever. This past weekend was very much needed! We got stuff done around the house, cooked, binged You season 2 (anyone else watching?! - wow) and celebrated my FIL's birthday with dinner, drinks and euchre. And Schmidt's cream puffs. So on that note back to eating healthy this week! This Greek Orzo Lemon Salad will help you do just that! It's also extremely flavorful, filling and vegetarian! I like to image myself in Greece with every bite.
For this scrumptious salad you will need orzo, grape/cherry tomatoes, Kalamata olives, capers, feta, parsley, lemon juice, garlic, honey, olive oil, red pepper flakes, salt and pepper.
Combine lemon juice, honey, garlic, red pepper flakes, salt and pepper in a food processor or bullet. Add olive oil and process until smooth and incorporated. Meanwhile cook orzo according to package directions. Side note: aren't salads with pasta so much better than salads with lettuce? Especially when they're still healthy?! Anyway, mix with rest of ingredients in a large serving bowl.
Drizzle salad with dressing and toss well to incorporate.
Enjoy!!
- 6-8 oz orzo, cooked according to package directions
- ½ cup pitted Kalamata olives, chopped
- 1½ cups grape/cherry tomatoes, halved or quartered
- 2 tablespoon capers, drained
- ¼ cup fresh parsley, chopped
- ½ cup crumbled feta cheese (reduced fat or regular)
- juice from one large lemon ~ ¼ cup
- 1 teaspoon honey
- 1 garlic clove, chopped
- ½ cup olive oil
- red pepper flakes, salt and pepper to taste
- Prepare orzo to package directions. Drain and set aside to cool.
- Mix together lemon, honey, garlic, red pepper flakes, salt and pepper in a food processor.
- Pour in olive oil and process until smooth.
- Mix orzo with olives, tomatoes, capers, parsley and feta in a large bowl.
- Pour dressing over the top and mix well.
- Serve right away or chill until ready.
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