Farm to Feast: Mediterranean Orzo Salad


With Labor Day barbecues in full swing this weekend (barring the weather, of course), here's a simple dish you can make in advance and that travels well and feeds a crowd.  


16 oz box of orzo

1 red pepper, diced

1 yellow bell pepper, diced

1 orange bell pepper, diced

1/4 cup red onion, diced

10 cherry or grape tomatoes, cut in quarters

1/4 cup chopped fresh parsley

1/2 cup sliced olives

3 oz feta cheese crumbles

1/3 cup vinegar, white or red wine

1/2 cup Extra-Virgin olive oil

Kosher salt

Freshly ground black pepper


Cook orzo per package direction. Meanwhile, in a very large bowl, add vinegar, olive oil, and salt and pepper. Whisk together to combine. Season as needed.

Drain and rinse orzo. Add to bowl. Then add the veggies and toss. Add olives and toss. If refrigerating, or serving right away, add feta. If not, add before serving. Toss to combine and check for seasoning.