I’m moving next week and I don’t have any cardboard boxes.
So I guess it’s a good thing that we’re moving 5 doors down…because soooo much shuttling back and forth is about to happen.
The good thing about moving is that it allows me to go through my stuff and check what we need versus what we just have laying around. The bad thing is the rest of it.
Packing sucks. Plain and simple.
But using up and eating random stuff from my cupboards is fun! Like orzo…something I have had sitting in my pantry for months and has recently become my new obsession. I love the texture of this stuff.
This salad is one I’ve been making all week. It’s made with orzo pasta, Kalamata olives, chives, chickpeas, tomatoes, feta and a fresh lemon dressing. I love it because it is packed with protein, is colourful, and can be made in large batches.
- 1 1/2 cups dry orzo pasta
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh squeezed lemon juice
- 1 garlic clove, minced
- Sea salt, to taste
- Fresh cracked pepper, to taste
- 1 pint grape tomatoes
- 1/2 cup pitted kalamata olives, sliced
- 1 cup crumbled feta cheese
- 1 15-oz can chickpeas, drained and rinsed
- 1/4 cup fresh chives, chopped
- in large saucepan of boiling salted water, cook orzo until tender but firm, about 8 minutes. Drain well, rinse in cold water and drain again; place in large bowl.
- In a small mason jar or bowl, mix together the olive oil, lemon juice, garlic, sea salt and fresh cracked pepper until completely combined. Set aside.
- Place the tomatoes, olives, feta, chickpeas and chives in the bowl with the orzo stir to combine. Pour the dressing the dressing over top of the salad, taste and adjust seasonings.
- Refrigerate for at least an hour before serving.
Recipe adapted from The Pioneer Woman