After so much meat, it's time to take a break! With the unseasonably warm whether we've been having, I decided to pretend it's spring or summer and make salmon burgers and orzo salad. Orzo salad is one of my go-to recipes for picnics and barbecues as most pasta salads are too heavy with mayonnaise for my liking. This particular recipe comes from the July 2002 issue of Cooking Light. We had just enough this last time around to take it to work with sandwiches the next day.
- 3 c. hot cooked orzo (1 1/2 c. uncooked)
- 1 c. frozen peas
- 3/4 c. feta
- 1/4 c. parsley
- 3 T. balsamic vinegar
- 2 T. extra virgin olive oil
- 1/2 t. salt
- 1/4 t. pepper
- 1 garlic clove
Combine in large bowl. Toss well to coat. Cover & chill one hour.
Can be served chilled or at room temperature.
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