Mediterranean Orzo Salad
1 pkg orzo pasta
1 small jar of capers
1/2 cup chopped sun dried tomatoes
1/2 cup chopped Kalamata olives
1/2 cup chopped peppers (assorted colors)
1/2 cup chopped cucumber
pesto and red wine vinegar to taste
roasted chicken (optional)
feta or Parmesan cheese to taste
Boil pasta al dente. Run under cold water to stop the cooking process
Place all ingredients in a bowl and toss together
Chill 1 hour and serve
Chimichurri (green stuff that I put on the steak)
1 bunch parsley
1 bunch cilantro
1/2 jalapeno (no seeds)
1 shallot
4 cloves of garlic
1 tsp of each: Cumin, Salt & Pepper
Juice of 1 lime
Splash of red wine vinegar
3/4 cup olive oil
Take all ingredients and put in a food processer
Process till chunky
Lower speed and gradually add the olive oil until consistency of salsa
*No need to refrigerate if serving immediately
*If refrigerating give an hour to allow the chimichurri to come to room temperature
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