Mediterranean Orzo Salad
This orzo salad is ready to eat in only 30 minutes. Juicy cherry tomatoes, smooth kalamata olives, fresh cucumber and of course short-cut orzo, along with low-sodium vegetable broth, all spectacularly come together in flavourful bites.
- 0.5 0.5 pound pound orzo
- 4 4 cup cup Pacific Foods® Organic Low Sodium Vegetable Broth
- 6 6 cup cup water
- 1 1 cucumber
- 0.5 0.5 cup cup kalamata olives pitted
- 4 4 ounce ounce cherry tomatoes
- 4 4 ounce ounce feta cheese
- 1 1 tbsp tbsp lemon juice
- 1 1 tbsp tbsp red wine vinegar
- 2 2 tbsp tbsp extra virgin olive oil
- 2 2 tbsp tbsp fresh parsley chopped
- 1 1 tbsp tbsp fresh dill chopped
- 1 1 tsp tsp lemon zest
- salt & pepper to taste
Add 1 container of Pacific Foods® Organic Low Sodium Vegetable Broth to a large pot with 6 cups of water. Bring to a boil.
Pour orzo into the boiling liquid and stir. Allow orzo to cook in the boiling water for 7-9 minutes stirring occasionally to make sure the orzo doesn’t stick to the bottom of the pan.
Remove the pan from heat, drain liquid from the orzo and place the orzo back in the pan or a large mixing bowl.
Drizzle the orzo with a little olive oil and mix to prevent sticking while it cools.
While the orzo cools chop the cucumber, quarter the cherry tomatoes, half the olives, crumble or cube the feta and chop the herbs.
Once the orzo is almost cooled pour in the olive oil, lemon juice, and red wine vinegar and mix.
Mix in the cucumber, tomatoes, olives, feta, herbs and lemon zest.
Enjoy the salad immediately or chill in the fridge before eating.
Store in the refrigerator in an airtight container for up to one week.
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