As I mentioned before, this weekend was one of those house keeping weekends. Which meant that we were home. Which also meant that I had time to put together a few dishes and even take some photos to share with you!
Today I want to share this orzo salad with you.
Before Peanut was born, Jon and I used to host a BBQ at our house every summer (we might actually bring it back but it just wasn’t in the cards when P was a newborn). While we took care of the staples like burgers and hot dogs, our friends brought side dishes and appetizers. Almost every year my bff Inna brought over an orzo salad that Jon devoured. For some unknown reason, I never attempted to make it until this weekend.
Let me tell you, my husband was thrilled. As in, ate the whole thing in under two sittings.
The recipe is super simple, requires minimum ingredients, and (although mostly just thrown together by me) gets better when in the fridge for a few days. To me, that’s pretty much the jackpot. My only complaint is how long it took us to find orzo at the grocery store. Jon and I almost had a nothing fight in the middle of isle 7 because we couldn’t decide if it was a pasta or a rice. Don’t ask – apparently we’re not much better since our days of looking for chicken beaters.
When putting this together on a weekday, I’m sure you could throw just about anything in here and it will taste good. Considering that this takes a total of about 15 minutes to put together from start to finish (minus the amount of time you spend searching the isles for orzo pasta…yes, it is a pasta), it’s the perfect evening meal when you’re running short on time.
- 6 ounces uncoked orzo
- 1 cup frozen peas, thawed
- 2 tablespoons of basil (dried or fresh, if you want extra points)
- 1 can artichoke quarters, drained and cut into quarters lengthwise
- a handful of roasted red bell peppers, drained and chopped
- 1 can sliced black olives
- Some fresh parsley, salt, and pepper to waste
- Olive oil
- Prepare the orzo according to the package directions, omitting salt and oil. Once cooked, run under cold water to stop the cooking process.
- In a bowl, mix peas, basil and olive oil. Add artichokes, peppers, olives and parsley, tossing well.
- Add the orzo, salt, and pepper, tossing well. Serve or cover and refrigerate for up to 24 hours to serve chilled.