Mediterranean Orzo Salad
Main Dish, Salads, Side Dish
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Ingredients
- 1 26.5oz Orzo Container
- 1 red onion, diced
- 1 Lemon, juiced
- 1/2 stick of unsalted butter
- 2 boxes of Kettle and Fire Chicken broth (or other brand equivalent)
- 2 ears of corn. Grilled is an extra touch of flavor but not needed.
- OR
- 1 can of white sweet corn, drained
- 1-2 English cucumbers, quartered
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 pint cherry tomatoes, sliced
- 1/2 cup Kalamata olives
- 1 container of Feta crumbles
- 1/2 cup sliced almonds
- Fresh basil
- Seasoning:
- Salt & Pepper
- Cavanders Greek seasoning
Directions
- 1. In large Skillet. Melt butter and add in orzo pasta and 1/2 red onion. Sauté until red onion is soft.
- 2. Add in broth, lemon juice, and s&p. Cook for 10-12 minutes until aldente. Constantly stirring so pasta doesn’t burn.
- 3. Once done, transfer to serving bowl and put in fridge to cool.
- 4. Chop all other ingredients. Add to pasta, toss in 1/2 dressing.
- 5. Refrigerate until ready to serve. Add in a little more dressing and serve!!
