Orzo Salad

This was inspired by Ina Garten's Roasted Shrimp and Orzo Salad and the orzo risotto recipe from my cooking class. It can be served hot or cold. It was quite tasty hot and I'll be having it cold tomorrow for lunch. I served it with some roasted beets and kale chips. 


Orzo Salad
olive oil
2 small carrots, sliced
1 head broccoli, chopped
1 handful peas
2 1/2 cups water
1 cup orzo

1 handful parsley, finely chopped

1 sprig oregano, finely chopped

5 basil leaves, finely chopped

1/3 cup rice wine vinegar

2/3 cup extra virgin olive oil

salt and pepper
1/2 cucumber chopped
1/2 block feta cheese, crumbled
Heat olive oil in a large saucepan over medium heat. Add carrots, broccoli, and peas and sweat for 3 minutes. Add water and bring to boil. Add orzo and cook for 8-10 minutes or until water is absorbed. Put orzo in a serving bowl. In a small bowl, mix herbs, vinegar, and olive oil. Salt and pepper to taste. Add dressing, cucumber, and feta to orzo. Stir to combine and adjust seasonings as necessary.