This mediterranean orzo salad can be made in advance and stored in the fridge for up to 3 days. For additional flavour, feel free to top it with some crumbled feta cheese or goat cheese. Lunch Appetizer, Lunch, Lunch Side Dish, Lunch Dessert, Lunch Recipes, Lunch Ideas
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 cup orzo, dry 1 yellow bell pepper, diced 1 red onion, diced 2 spring onions, diced 1/2 cup artichoke hearts, diced And many more.
Instructions:
Step number 1. Bring a large pot of water to a boil and cook orzo according to package directions, typically 7-10 minutes. Once cooked, strain and rinse under cold water to cool, and set aside.
Next, While the orzo is cooking, prepare the vegetables and dressing. Chop the bell pepper, red onion, spring onions, artichokes, sun-dried tomatoes and parsley into a dice.
Next, In a small bowl or jar, combine the olive oil, lemon juice, garlic, sea salt and black pepper. Set aside.
