It’s been hot in Seattle! And, as a delicate northwest flower, it’s nice not to heat up the kitchen with too much cooking. So, this orzo salad (plus the abundance of tarragon and parsley) made sense as a bring-to-work lunch this week. It would also be fabulous for a picnic or a potluck.
In boiling water, cook up 1 1/2 cups dry orzo. Meanwhile, chop up some canned red bell peppers, some kalamata olives, a block of feta, a healthy handful of fresh parsley and another healthy handful of fresh thyme. Also, open and drain a can of tuna (a real highlight with all of the animals in our house).
Drain the cooked orzo (after nine minutes or when al dente) and add the above ingredients.
Make a vinegaraitte of equal parts olive oil and balsamic vinegar and stir in a spoonful of dijon mustard and a pinch of sugar. Pour over the top of the orzo, stir and enjoy!
Ingredients
- 1 1/2 cups dried orzo
- handful of fresh parsley
- smaller handful of fresh thyme
- 1 can of tuna
- 1 cup kalamata olives, chopped
- 1 cup chopped, roasted red bell pepper
- two or three handfuls fresh spinach, chopped
- 1 cup fresh feta, crumbled
- dijon mustard
- olive oil
- balsamic vinegar
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Seattle Foodshed 
I wish our weather (which can be very similar here in Scotland) would play ball and warm up too. Then we can get on and eat lovely cold, flavoursome salads such as this. LOL about the tuna can. Same in our house!
You’re in Scotland?! Crazy! Melanie is heading to Scotland (Edinburugh) this afternoon! She’ll be touring the country for 10 days with my sister! We’ll be doing blog posts about her adventures. Do you have any suggestions of places she should visit, restaurant or sites-wise?
This salad is right up my alley! I can’t wait to make it.
Perfect for someone in a hot climate!
So this was dinner last night except that it was a cold spring evening so I switched the pasta to shells and served it hot. So delicious! AND! An excellent cold pasta salad for lunch the next day. You are food goddesses!
You’re so sweet, Carol Brewer. And smart! Love the hot pasta idea. Brilliant!