We are back after a stint of summer madness! For our return, we decided to do something light and fresh to offset the heat of summer and use up some tasty ingredients from both the pantry and the garden. Amanda's roommate, Rachel, used to always make a delicious Greek orzo salad in the summer. This Greek orzo salad can be done in a number of ways, and we made many additions to her original recipe. For example, we switched up the beans from a more traditional chickpea (or garbanzo) to pinto beans because that is what we had on hand, and we opted to add tuna for a change of pace. This is a great summertime meal that is served best chilled and makes great leftovers for lunches!
-2 c orzo, cooked according to package directions
-1-12 oz can beans (we used pinto), drained and rinsed
-juice of 2 lemons
-chopped, fresh herbs (such as mint, parsley, and/or cilantro)
-salt to taste
-8 oz of crumbled feta cheese
+Any or all of the following:
-roasted red peppers, drained and diced
-canned artichokes, drained and chopped
-Kalamata olives, drained and chopped
-can of tuna, drained
-> Toss warm orzo with beans, lemon juice and herbs. Add some liquid from artichokes, if using. Season with salt and chill in the refrigerator (or freezer if you're in a hurry like us!).
Once chilled, add remaining ingredients and mix. Enjoy all week!