Mediterranean Orzo Salad Recipe!

Ingredients

• 1 box of Orzo pasta, cook al dente
• 1/2 cup extra-virgin olive oil, divided
• 1 medium red onion, chopped
• 3 garlic cloves, minced
• 1.5 pints of cherry tomatoes, sliced in half
• 8 oz. ex. small artichoke hearts (you can add these whole or cut them up)
• 3 Tablespoons Capers, drained
• 1/2-1 cup of pitted Kalamata Olives
• 1 teaspoon Sea Salt and 1/2 teaspoon pepper or lemon pepper is good too (to taste)
• 1 cup Butter Lettuce, torn (optional)
• 1/2 cup Feta Cheese
• 1 Large bunch of Basil, chopped - reserve a few leaves to garnish the salad
• If you want to add protein — you can add some cooked and sliced chicken breast

Instructions

1. Cook Orzo according to directions
2. Drain, reserving about 1 cup of the pasta water. Pour the reserved liquid back in with the orzo. This liquid helps create a “sauce” when the other ingredients are added.
3. In large skillet, heat 1/4 cup olive oil over medium-high heat.
4. Add onion and cook until the onion becomes transparent.
5. Then add garlic and cook for about 1 minute.
6. Add chicken if you are going to use it, artichoke hearts, capers and cook about 4-6 minutes — take off the heat.
7. Add pasta and stir in the remaining 1/4 cup olive oil, tomatoes and basil, chopped.
8. Season with salt and pepper to your taste.
9. Once cooled, add butter lettuce and garnish with basil.
10. Serve this dish warm, room temperature, or I even prefer it the next day straight out of the refrigerator. You can even add some chopped romaine lettuce to the salad once it’s cooled and it makes a wonderful green/pasta salad.