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.
Ingredients
Serves
6 servings- 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
Organic Low Sodium Vegetable BrothInstructions
-
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.
Specifically Relevant Recipes
Grow better, farm friendlier,
act kinder. And repeat.