Danielle Cooks her Orzo Salad. Perfect side for any meal, and goes exceptionally well with meats or as part of a summer picnic.
1/2 each red and orange bell pepper chopped
10 oz fresh English peas
15 grape tomatoes halved
1 cup chopped cucumbers
1/2 cup chopped and pitted kalamata olives
6 green onions chopped
4-6 oz crumbled goat cheese
1/2 cup chopped fresh dill
1 cup orzo Juice of 2 medium lemons
2 tbsp olive oil (or lemon olive oil)
Salt and pepper to taste
In a large bowl add: Chop into bite size pieces bell peppers Cut in half all grape tomatoes Cut cucumbers into bite size pieces, either in half (Persian) or half moons for regular sized. Kalamata olives cut in half
Cook orzo pasta in salted water for 6 min then add peas for an additional 2 min. Strain and add orzo and peas to cut up vegetables. Add olive oil and toss. Add juice of 1 lemon to mixture. Mix well.
Taste: you should taste lemon first, if not add another lemon to mixture and mix well. Add salt and pepper to taste. Add chopped dill and 3/4 goat cheese. Mix and top off with remaining goat cheese.
Serve immediately or refrigerate.