If you love orzo short-cut pasta as much as I do, you’ll want to try this Home Style Austin house favorite – you might find it becoming a regular side or main dish at your dinner table.
- You can make this salad ahead of time and let it chill in the refrigerator – perfect to take on-the-go for a picnic or to the office for lunchtime.
- You can also serve it warm and introduce some protein to make it a main course meal; adding chicken or roasted rotisserie chicken makes this dish delicious!
- If you’re shy with raw onion you can eliminate it or reduce it to ¼ cup.
- I added goat cheese to lessen the intensity of the blue cheese flavor (sorry, blue cheese); if you prefer one cheese over the other you can go all the way and use ½ cup of your favorite cheese.
- Don’t have – or can’t get – Trader Joe’s Artichoke Antipasto? You can substitute 2-4 ounces of marinated artichoke hearts.
½ Cup | Orzo Pasta (Prepared)
2 -3 Ounces | Trader Joe’s Artichoke Antipasto
1 Medium | Tomato, Chopped
½ Cup | Celery, Chopped
½ Cup | Red Onion, Chopped
¼ Cup | Crumbled Goat Cheese
¼ Cup | Crumbled Blue Cheese
½ Cup | Black Olives, Chopped
2 Tablespoons | Fresh Italian Flat Leaf Parsley, Chopped (Optional)
1 Tablespoon | Fresh Lemon Juice
½ Teaspoon | Dry Oregano
½ Teaspoon | Fresh Cracked Black Pepper
1. Prepare the orzo according to package directions, drain and chill in the refrigerator while you’re preparing the rest of the ingredients.
2. When the remaining ingredients are all ready stir them into the orzo and chill 1-2 hours.
Yields: 4-6 servings. Enjoy!
Love this recipe? We want to hear from you!
~ Joe Paul Reider
Home Style Austin Founder
Keller Williams Realty, Inc.
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