>Greek Orzo Salad

>To all of my “readers”… or maybe just to the big worldwide web,

I’m going to share one of my most favorite and easy recipes.
Like many, or none, of you know, I am a college student.
That’s right. Starving student. It’s like starving artist.
So, I have to be practical with planning my meals and
I’ve really learned how to stretch a buck out.
Greek Orzo Salad
Base Recipe:
8 oz orzo pasta
1/2 white onion, finely chopped
1 bell pepper, finely chopped
Feta Cheese, to preference
Salt and Pepper
Optional Add-ins:
Katamala Olives
Sun-dried tomatoes
Pine Nuts
Olive Oil, to taste
1/2 lemon, juiced.
– Cook the orzo until it’s done, according to the directions.
Make sure it is chilled completely. I recommend rinsing it with
cold water and straining, as well as letting it sit in the refrigerator.
– Add the pepper, onion, and cheese. Stir to evenly distribute.
– Mix the olive oil and the lemon juice together in a separate bowl.
I usually do equal amounts of both olive oil and lemon juice.
– Add the dressing slowly to the orzo salad, tossing as you go.
This is to prevent too much dressing on the salad.
– Add salt and pepper to taste.
– Chill in the refrigerator for 30-40 minutes.
– Serve on a bed of Spinach leaves.
Reasons why I love this recipe:
1. It’s cheap to make
2. It gives me over 2 days worth of meals.
3. It’s deceptively simple to make but looks spectacular
4. It’s delicious!
Eat up! Yum yum!!

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