Saturday, November 12, 2016
Greek Orzo Salad
So that time of year has rolled around again, that time of year that every foodie loves so much, yes Thanksgiving is nigh at hand. Bring on the turkey,. the dressing, the cranberry sauce, the Greek salad.
Rrrrrrrrrrrrpt. That's me making the record player needle scratching sound. Yes, this is my Thanksgiving month post but this month I'm going non-trad for a side offering. I like to do this from time to time, pull a fast one on the family and serve something they're not expecting. Oh, we still have the usual stuffing and mashed potatoes and such, but sometimes a little variety is merited.
So, give this simple pasta salad a try, for T-day or just for a Greek night anytime of year. I'd go great with my Greek Lemon Chicken with Dill Sauce.
12 oz Orzo Pasta
6 oz Artichoke Hearts
1 Red Onion
1 Green Bell Pepper
8 oz Feta Cheese
4 Oz Kalamata Olives
1/2 teaspoon Cavender's Greek Seasoning
1/4 teaspoon Oregano
1/4 teaspoon Lemon Pepper
Juice of 1 Meyer Lemon
Cook pasta according to directions on box.
Drain and cool.
Coarsely chop tomato, onion and bell pepper. Note, a cucumber, instead of the bell pepper, would be more traditional, but I'm not a big fan of raw cuke, so I've subbed the bell pepper for my greenery. Feel free to sub a cuke back if you don't want to anger the Greek gods.
Place in food processor with artichoke hearts
Pulse until finely chopped
Add this mixture to the orzo
And blend thoroughly.
Coarsely chop your kalamata olives
Add olives and Feta to the salad
Add seasonings. Note these include a tasty little seasoning blend called Cavenders Greek Seasoning.
This stuff tastes great, and I never seem to use it as much as I would like. Really reminds me of the Peloponnese.
Don't forget the lemon. I like to use Meyer lemons for this when I can get them.
But regular will work fine if you must. Add the juice to the salad:
Mix and serve, maybe with a few more olives for garnish:
Until next time, Opa! And Happy Thanksgiving...