Mediterranean Orzo Salad

It's "Meatless Monday!" Mediterranean orzo salad is a delicious and healthy meatless supper, perfect for a summer evening.


Mediterranean Orzo Salad
Serves: 6-10

Ingredients

• Salt
• 1 pound orzo pasta
• ¼ cup Stonewall Kitchen Extra Virgin Olive Oil
• 1/3 cup plus 1 Tbsp red wine vinegar
• 2 Tbsp grated lemon zest
• ¼ cup freshly squeezed lemon juice
• 2 cups chopped Kalamata olives
• 2 pints grape tomatoes, halved lengthwise, or 1 large yellow or red tomato, cubed.
• 1 cup finely chopped red onion
• ½ cup drained capers
• ½ cup lightly packed chopped fresh parsley leaves
• Freshly ground black pepper

Directions

1. Bring a large pot of lightly salted water to a boil. Add orzo pasta and cook until al dente, about 9 minutes, stirring occasionally.
2. Use a fine mesh strainer to drain the pasta well. Transfer pasta to large mixing bowl.
3. While pasta is still hot, add the olive oil, vinegar, lemon zest and lemon juice and stir to combine. Let pasta cool for about 5 minutes, stirring occasionally.
4. Add olives, tomatoes, red onion, capers and parsley and stir to combine. Season with salt and pepper to taste.
5. Serve warm, at room temperature or cold.

BlogHer2010

As a rule I would never write a blog about blogging or a conference. However, BlogHer is a unique case. At this conference there is a lot going on and to take in...and it seemed appropriate to update our blog tell you that I'm here! Are any of you, our readers, here too? If so drop us a line, I'd love to say hello! The best way to find me will be twitter - @StonewalKitchen

I'm looking forward to meeting all of these fabulous bloggers and learning a lot! I'll share some conference notes, so look for an update. Happy Friday!