Creamy Herb and Garlic Orzo Salad

As mentioned in my previous post, we spent the beautiful Canada Day week end at our friend's cottage. We had quite the relaxing time, so we came back extremely rested, our ears ringing from all the fireworks and surely, our bellies full!

Before we left to part-take in the shenanigans, I had asked one of A's co-workers for an amazing salad recipe she whipped up for a BBQ we attended. With a few adjustments (the original recipe called for Feta cheese and capers, which I'm not a big fan of), I came up with a warm, yet refreshing salad that everybody enjoyed! 

Prep time: 15 minutes. BOOM!

  • 1.5 cups Orzo
  • 1 cup diced black olives
  • 1.5 tbsp diced sun-dried tomatoes (make sure to keep the oil it's dipped in)
  • 1 tbsp herbs and garlic Boursin cheese
  • lime juice to taste
  • 1 extra tsp sun-dried tomatoes oil
  • 1/2 tbsp basil
Do it up:
  1. Cook the Orzo according to the package (it shouldn't take more than 10 minutes to cook)
  2. Once your Orzo is ready, place it in a salad bowl and add the olives, the sun-dried tomatoes, the extra oil, and the basil. Mix well.
  3. Then add the Boursin cheese. The orzo will still be warm enough that the cheese will melt when mixed, creating a creamy looking salad.
  4. Finally, add the lime juice to taste, just to give it the kick it needs.
Pair this with spicy lime and chicken skewers, and you've got yourself a full meal! :) 


- CK 

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