Because you just can’t have enough orzo in your life!
Lemon Orzo Pasta with Feta Cheese
-6 cups of chicken stock
-2 cups of orzo
-Enough lemon vinaigrette to moisten the whole dish
-1/2 cup of chopped kalamata olives
-1/2 cup of diced sun dried tomatoes
-1/2 cup of sliced asparagus
-1 cup of feta cheese crumbles
1. Bring the chicken stock to a boil and add the pasta. Cook until it’s al dente. (Just barely all the way cooked)
2. Drain the pasta and add all of the ingredients to a bowl. Serve warm or chilled.
3. Yes, it’s that simple!
For the lemon vinaigrette
-the juice and zest of 2 lemons
-1 1/2 teaspoons of Dijon mustard
-1/2 teaspoon of salt
-1/2 teaspoon of black pepper
-1/2 teaspoon of sugar
-1/2 to 3/4 cup of good olive oil
*throw all the ingredients, except for the olive oil, into a food processor or blender. Then, turn the mixer onto low and blend all the ingredients and stream in the oil bit by bit until it’s all incorporated.
