GREEK PASTA SALLY - your new summertime bestie
GREEK PASTA SALLY - your new summertime bestie Recipe: Cook 8oz of orzo on the stovetop, follow the directions per the box or bag you have. Strain and drizzle with a bit of olive oil to avoid sticking together. Let cool! For the dressing: -3/4c greek yogurt -1 tsp garlic -1 tbsp chopped dill -3 tbsp of shredded & squeezed cucumber (take an English cucumber, and grate it on a cheese grater into a bowl. Squeeze ALL of the water out of it over the sink so you’re left with a golf ball of shredded cucumber) -1/4 lemon juiced -Pinch of salt -4 tbsp water to thin Chop your veggies - 1/4 red onion, 6oz kalamata olives, 4.5oz green bell, 7oz cherry tomatoes (halved), and 5oz cucumbers. Crumbe 6oz of feta. Assemble entire salad - put orzo into a large bowl, top with all of your veggies & feta, pour dressing on top, add Salt and pepper to your liking, mix well and serve with fresh dill!
What you need
Instructions
Cook 8oz of orzo on the stovetop according to package directions. Strain the orzo and drizzle with a bit of olive oil to prevent sticking, then let it cool. For the dressing: Combine 3/4 cup greek yogurt, 1 tsp garlic, 1 tbsp chopped dill, 3 tbsp of shredded and squeezed cucumber (grate an English cucumber and squeeze out all excess water), the juice of 1/4 lemon, a pinch of salt, and 4 tbsp water to thin. Mix well. Chop your vegetables: 1/4 red onion, 6oz kalamata olives, 4.5oz green bell pepper, 7oz cherry tomatoes (halved), and 5oz cucumbers. Crumble 6oz of feta. To assemble the salad: Place the cooled orzo into a large bowl. Top with all of the chopped vegetables and crumbled feta. Pour the prepared dressing over everything. Add salt and pepper to your liking. Mix well and serve, garnished with fresh dill.View original recipe