1 cup uncooked orzo pasta
A small carton of cherry tomatoes, cut in quarters
4 small cucumbers, partially peeled and diced (I just alternated peeling strips)
Feta cheese, crumbled (about a cup)
Dressing:
2 Tablespoons Balsamic (I used a fig balsamic which added great flavor and sweetness)
4 Tablespoons Olive oil
Salt & Pepper to taste
1 teaspoon mayonnaise
Cook the pasta per box instructions. Meanwhile, chop your veggies and mix the balsamic, oil, mayo and salt and pepper together. Add to veggies and set aside. Once pasta is done, drain it and mix it in with the veggies. Let cool before adding feta.
I scooped it (once cooled) into mason jars so it would fit nicely in my cooler and already be perfectly portioned. If I'd had parsley it would have been nice to put a little in each jar for an added touch. It felt lighter than regular pasta salad and was refreshing on such a hot day. I like mixing things up and not always having the same foods in my repertoire and both my dad and his girlfriend were impressed. I didn't tell them how easy it was to make.
Happy Eating!
~Stephanie
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