Greek Orzo Salad

It has come to the point where I wake up and the first thing I am asked is what I am making for dinner, it's not that I am complaining, don't get me wrong I love to cook and I love to be in the kitchen, but Sunday dinners is one of those things that I will never take on, or at least not for a long time. While my family isn't religious in any way, Sunday dinner is still the one night a week that you can pretty much guarantee everyones attendance. So I let my dad do this one, like he usually does, but I did contribute with an easy summer orzo salad that I could make ahead of time after going to the gym but before I relax in front of an all day SVU marathon. 

Orzo salad: 

1 1/2 cups uncooked orzo

1 14-ounce can of artichoke hearts - chopped

1/2 of a red onion - diced 

1 large tomato - diced

1/4 cup black olives - roughly chopped

2 tablespoons parsley - chopped 

1/4 cup olive oil 

1/4 cup lemon juice 

black pepper to taste 

3/4 cup feta cheese - crumbled 

To begin, cook orzo till al dente, this should take about ten minutes. Once cooked toss with a little but of olive oil just to prevent sticking. Whisk together oil and lemon juice and season with pepper. Add all the vegetables into the orzo and toss with the oil and lemon juice mixture. Let chill for at least an hour in the refrigerator. Before serving toss salad and add feta cheese. 

This side is perfect for summer barbecues, pot lucks or any get together where you need a simple side salad with lots of flavor. I'm hoping to use this recipe a lot this summer for get togethers with friends or family. So as the weekend comes to an end I am bracing myself for what is to come, as I prepare to start my new job and still keep up with my new workout regime and keep up with the blog, so till next time, 

Keep Cooking Brooklyn!