Cook the pasta in boiling salted water according to the package directions, drain, rinse in cold water and separate with a fork.
Mix the cucumber, red pepper, onion, garlic, pickled peppers, parsley, cheese, and olives in a bowl.
Mix the lemon juice vigorously with the oil and season it to taste. Toss the salad with the vinaigrette, and leave it for 30 mins to marinate before serving. Serve with crusty bread, garnished with whole pickled peppers.
hicken is marinating prepare the orzo salad (see below).
When ready
n hour.
Make the Orzo Salad:
In a strainer set
hours.
For the orzo salad, cook orzo in boiling salted water
r overnight.
To make orzo salad, cook pasta according to directions
erving.
To make the orzo salad:
Place the ear of
Cook the orzo in boiling salted water according to the package directions, drain, rinse under cold water then separate the individual pieces with a fork.
Next, whisk the lemon juice and oil together and season to taste. Toss with the orzo and remaining ingredients then set aside to marinate for 30 mins. Serve with pita bread.
Cook the orzo by following the package directions
Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
Divide spinach between 2 plates and top with the salad.
In a large saucepan of lightly salted, (add tsp olive oil, if desired) boiling water, cook orzo until al dente, about 8 minutes.
Pour into colander and rise under cold running water.
Drain well.
Set aside.
In a medium bowl, combine orzo with feta,cucumber,bell pepper, tomatoes, and olives.
Pour dressing over salad, toss gently to combine, and sprinkle with scallions on top.
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-Boil the orzo for 5-7 minutes, make
Prepare salad dressing.
Roll the basil
Combine orzo, cucumber, green onions, and tomatoes
In large bowl, combine cucumber, feta, black olives, tomatoes & parsley.
Bring large pot of salted water to a boil. Cook orzo as directed on box. Drain and rinse with water to cool. Return pasta to pot (pot should be cooled down). Mix cucumber mixture into orzo.
Whisk together dressing ingredients and pour over salad. Mix well to combine. Refrigerate for 20 minutes before serving.
Combine the orzo, cucumbers, tomatoes, and onions in
o a boil.
Add orzo and lemon rind and cook
1. Cook box of orzo, set aside.
Boil Orzo pasta in water until al dente.
Drain and allow to cool.
Mix the pasta with the onion, tomato, basil, olives, and capers.
In a small bowl whisk together the mustard and lemon juice.
Gradually whisk in the oil until it forms an emulsion.
Add in the oregano, salt and pepper.
Pour over the pasta mixture and toss to coat.
Chill in the refrigerator until cold.
Toss in the feta cheese and chill until ready to serve.
Cook orzo in boiling salted water for 8 mins. Add peas and zucchini. Cook for 2 mins, until tender. Drain then toss with oil, lemon zest and lemon juice. Season.
Meanwhile, heat a grill pan over high heat. Sprinkle lamb with 1 tbsp cumin. Season. Cook, turning once, for 8 mins for medium, or until cooked to your liking. Cover with foil and let rest for 5 mins.
Combine yogurt and remaining cumin in a bowl. Season. Add mint to orzo mixture. Serve lamb with orzo salad, cumin yogurt and lemon wedges.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.