As we head into picnic and cookout season, this recipe will hopefully be one of your new favorites. You can use more or less vegetables to fit your taste and vary the color of the peppers and tomatoes too. It makes a great side dish, or if you want to make it a meal, just throw some grilled chicken or shrimp on top and voila!
1 lb. orzo pasta
1 small bunch of green onions, chopped
1 cup crumbled feta
½ cup fresh herbs, chopped (I used parsley)
1 red pepper, diced
4 Tablespoons fresh lemon juice
3 Tablespoons olive oil
1 English hot house cucumber, diced
2 cups cherry tomatoes, halved
¾ cup white wine vinegar (rice vinegar or apple cider vinegar also works)
2 Tablespoons white sugar
Salt and pepper to taste
Cook orzo as instructed on the box. Rinse under cold water when done, drain and set aside to cool.
Transfer cooled orzo to a large container and add green onions, parsley, feta cheese, peppers, olive oil and lemon juice. Mix well.
In a separate bowl, mix cucumbers, tomatoes, vinegar and sugar. Just before serving or leaving for the picnic, combine the tomato mixture with the orzo. Add salt and pepper to taste.