The featured image for this recipe is a screenshot from a video my phone. That’s how much of a “food blogger” I am. Although the picture isn’t pretty, this recipe is a MUST TRY.
Ever since I met them at the Farm Progress Show this year, I’ve been completely hooked on pasta from 3 Farm Daughters. I tried it before I met them and loved the product, but after hearing their story and mission I was sold. First off, their family is SO sweet and down-to-earth and their pasta is different- better for you and your gut. Their pasta has only two ingredients: wheat and semolina, and no extra preservatives. It also has 4x the fiber and more protein than the average pasta on the shelf. They have their pasta in stores nation wide and also sell it online. I made my Orzo salad with their newly launched Orzo pasta and it was delicious!
Orzo Salad
Ingredients
- 2 cups uncooked Orzo
- 1/2 red onion
- 1 bell pepper
- 1 english cucumber
- 2-3 roma tomatoes
- 6 oz feta cheese block
- kalamata olives to your liking
- 2 tsp minced garlic
Dressing
- 1/2 cup olive oil
- 1 lemon zested, then juiced
- 1 tbsp honey
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil optional
Instructions
- Cook Orzo according to package directions. Rinse with cold water after to stop the cooking process
- Chop all of the vegetables, finely chop the red onion, slice olives, and chop the block of feta into small pieces
- Add the orzo and chopped vegetables to a large bowl, do not add the feta
- Whisk together the dressing ingredients
- Pour dressing over the orzo vegetable mixture and combine evenly
- Add the feta to the bowl and fold it in
- Chill until ready to serve. Refrigerate for up to 5 days
