I am declaring it the SUMMER OF ORZO! Seriously, I love this little pasta so much. And you can add just about anything you have to it!

“USE WHAT YOU’VE GOT” ORZO INGREDIENTS:

In the spirit of using what we had, here are the ingredients we used. But remember, YOU can change this based on what YOU have! Have no peppers but half a zucchini? Go for it! Have red wine vinegar instead of lemon juice? Why not! Add some pine nuts. Add chicken. BE FREE, GO WILD!

• Whole-wheat orzo
• A head of broccoli, chopped into cute little trees
• Diced red onion
• Feta
• Diced bell peppers, diced
• EVOO
• Lemon juice
• Kosher salt
• Freshly ground black pepper

HOW I MADE MY “USE WHAT YOU’VE GOT” ORZO

• STEP 1: I cooked the orzo according to the package.
• STEP 2: I washed and diced the broccoli then used my little Pampered Chef micro steamer to steam it (can’t say enough good things about these. I have used them for years and years and love them). I did mine for 3 minutes.
• STEP 3: I diced the peppers and red onion and cubed the feta. *Scared of red onion? The beauty of the dressing is that it cuts the bite of the red onion, leaving it way easier on the breath!*
• STEP 4: I made a quick dressing with EVOO, lemon juice, salt, and pepper.
• STEP 5: I rinsed and drained the orzo, then poured the dressing over it. Stirred. Added all the veggies, stirred. Added the feta. Stirred again.
• STEP 6: I added a hefty twist from my pink salt grinder and another from my pepper grinder. Stirred again.
• STEP 7: I let it sit for at least an hour, but it tastes even better the next day! Keeps in the fridge in an airtight container for a good 4-5 days.

“Use What You’ve Got” Orzo

Recipe by Kate

A delicious and completely customizable vegetarian orzo salad recipe.

Ingredients

• 1/2 bag of whole-wheat orzo

• 1 head broccoli, chopped into florets

• Approximately 1/4 cup diced bell pepper (any color)

• 1/4 red onion, diced small

• Approximately 1/4 cup diced or crumbled feta

• 1/3 cup EVOO

• 2 tablespoons lemon juice

• 1 teaspoon salt

• Pinch of freshly ground black pepper

Directions

• Cook the orzo according to the package directions.
• Meanwhile, wash, dice, and steam the broccoli for roughly 3 minutes (I used my little Pampered Chef micro steamer).
• Dice the pepper and red onion. If needed, cube the feta.
• Make the dressing by whisking EVOO, lemon juice, salt, and pepper.
• Rinse and drain the orzo. Pour the dressing over it and stir.
• Add all the veggies and stir. Add the feta and stir again.
• Add another hefty pinch or twist of salt (I used my my pink salt grinder) and another twist of the pepper grinder. Stir.
• Let it sit at least an hour, but it tastes even better the next day! Keeps in the fridge for a good 4-5 days.

Notes

• Remember, YOU can change this recipe based on what YOU have! No peppers but have half a zucchini? Go for it! Red wine vinegar instead of lemon juice? Why not! Add some pine nuts. Add chicken. BE FREE, GO WILD!
• Double the dressing if you’re using an entire 1-pound bag of orzo.

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