What We Eat – Mediterranean Orzo Salad

As you have seen from earlier posts, we have featured many delicious recipes from Oregon State University’s Moore Family Center. This time, we feature a orzo salad recipe from the 2014 tailgate competition, which is tasty served as a hot dinner with grilled chicken. Though, this recipe is also a perfect left-over, which I am currently munching on, served cold for my lunch – so versatile!

Facebook Link Image - Mediterranean Orzo Salad Photo-01

Mediterranean Orzo Salad

Total Pre/Cooking time: 45 minutes

Number of Servings: 5 – 6

Servings Size: ½ cup
Ingredients:

  • 1 cup of orzo
  • 2-­3 small zucchini, sliced
  • 1 orange bell pepper, diced
  • 2 roma tomatoes, seeded and diced
  • 2 cups of kale, diced
  • 1 cup of fresh basil, minced
  • ½ cup of fat-­reduced feta cheese, crumbled
  • ¼ cup of balsamic vinegar
  • olive oil, salt & pepper for seasoning

Directions:

  1. Marinade thinly sliced zucchini in balsamic vinegar and a mix of 2-3 tsp. olive oil, in addition to salt and pepper (as preferred). Let the marinated zucchini slices sit for a couple of hours or overnight (don’t throw the marinade out when finally removing the slices!).
  2. Cook orzo according to package. While the orzo is cooking, heat oil and sauté the zucchini slices. When they are golden brown on both sides, put them on a plate covered with paper towels to remove leftover oil.
  3. Use the same pan to sauté the kale, add the diced bell pepper a few minutes later, and finally the diced tomato. After letting it cook for a few minutes, add the marinade from the zucchini slices as sauce to the pan. Let it cook on low heat for a couple of minutes.
  4. Add crispy zucchini slices and orzo to the pan; stir and add pepper and salt as preferred.
  5. Take the pan from the stove; add fresh basil and feta cheese, and mix well. The salad may be served warm or cold, depending on personal preference.
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