Orzo Salad

Here’s one that I developed in college. This was a cry for something fresh and healthy… after eating cheese-steaks and mozzarella fries at 1:00 am for the umpteenth night in a row. Plus, if I made it in college you know it has to (a) be pretty inexpensive and (b) pretty easy. I suggest you try it. It remainsĀ a hit in and out of college dorms.

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1 and 1.5 cups of orzo cooked and cooled

1/2 red onion chopped in a small dice

1 seedless cucumber

1 large red bell pepper

1 cup of feta cheese

three count of extra-virgin olive oil

3-4 teaspoons of red wine vinegar

2 teaspoons apple cider vinegar

mix together, chill in fridge

P.S. I love the taste of vinegar, and are a littleĀ very heavy-handed with it. I suggest adding a little, tasting, then adding a little more if needed. That way you aren’t burning off your taste buds by adding too much.

P.P.S. Try pairing this with a fresh piece of fish or chicken kabob; or eat the whole bowl by yourself for lunch.