mediterranean orzo• a whiskwell™ table recipe •
Elements
1½ cups orzo pasta
2 tablespoons Whiskwell™ Texas Pecan Oil
1 cup cherry tomatoes, halved
½ cup English cucumber, diced
⅓ cup Kalamata olives, pitted and halved
¼ cup red onion, finely diced
½ cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
sea Salt and black pepper, to taste
Directions
Bring a medium pot of salted water to a boil.
Cook the orzo until al dente according to package instructions. Drain and rinse briefly with cool water to stop the cooking. Set aside to cool slightly.
In a large mixing bowl, whisk together Whiskwell™ Texas Pecan Oil, lemon juice, lemon zest, salt, and black pepper to form a light vinaigrette.
Add the cooked orzo to the bowl and toss gently to coat in the pecan oil dressing.
Fold in the cherry tomatoes, cucumber, olives, red onion, parsley, mint, and crumbled feta. Toss again until well-combined.
Taste and adjust seasoning as needed. Serve chilled or at room temperature.
