Now, I'm not one of those intense glassware-and-candlebra-toting Ravinia goers , but I do pack a mean picnic. This orzo salad is one of my favorite things to bring. Easy to assemble, full of yummy stuff, and yielding enough for a crowd, it is well suited for a picnic, a party, or a barbeque. I brought it along to Ravinia the other night to listen to Earth, Wind, and Fire with friends. Despite almost getting washed away due to a burst of rainstorms, we had a great time and there was plenty of orzo salad for all. I wish the same could be said for the lemon bars I made- they suffered a wet and soggy fate!
Greek Orzo SaladIngredients:
16 ounces orzo pasta
2 bell peppers, diced (I like to use either red, orange, or yellow peppers to add color to the salad)
1 medium cucumber, deseeded and diced
4 green onions, thinly sliced
3/4 cup sliced kalamata olives
1/2 cup olive oil
Juice and zest of 1 good-sized lemon
A couple tablespoons of finely chopped fresh dill
1 teaspoon minced garlic
8 ounces crumbled feta cheese
Salt and pepper to taste
1. Cook orzo according to package directions. When al dente, drain and set aside to cool.
2. Prepare all veggies and stir into cooked and cooled orzo.
3. In a separate bowl, whisk together the olive oil, lemon juice and zest, garlic, and dill.
4. Pour over the orzo and veggie mixture and stir to combine
5. Fold in the crumbled feta and season to taste with salt and pepper.
6. Refrigerate until ready to serve.