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orzo salad
1 16oz. pkg orzo

2 Tbsp. rice wine vinegar
4 Tbsp. olive oil
1 tsp. oregano
1/4 tsp. salt
1/4 tsp. black pepper

1 c. artichoke hearts, quartered
1/2 c. sundried tomatoes, roughly chopped
1/2 c. kalamata olives, pitted and quartered
3 green onions, finely chopped
8 oz. feta cheese, crumbled
more stuff soon-ish
Kitchen Curmudgeon
room temperature. Dress pasta with olive oil and vinegar, add oregano, salt
and pepper. Toss to coat evenly.

Add remaining ingredients and toss to combine.


Orzo is a very small, almost rice-shaped pasta. I like using it in pasta salads
and soups. This will keep well in the refrigerator for up to a week--if it lasts that
long.