Last night, I made an orzo salad with a lot of green ingredients. It tasted like spring.
1/2 pound orzo, cooked al dente, dressed with a bit of olive oil, and cooled
1 cup frozen peas prepared according to package directions and cooled
1/4 cup garlic-infused olive oil
zest and juice from 1 medium lemon
2 T mint, chopped
2 T chives, chopped
salt and pepper to taste
3 oz crumbled light feta cheese
In a medium bowl, whisk together the olive oil, lemon zest and juice, mint, chives, and salt and pepper. Add orzo and peas and toss to coat with dressing. Fold in crumbled feta.
This tastes even better the next day.