Because you just can’t have enough orzo in your life!

Lemon Orzo Pasta
Lemon Orzo Pasta

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.