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June 29, 2018
A Mediterranean inspired summer salad that is loaded with flavour and packs a punch!
ORZO SUMMER SALAD:
3 (5 ounce) cans tuna, drained (or you can use 9-11 ounces of shredded rotisserie chicken)
8 ounces dry orzo pasta
10-12 scallions, thinly sliced
1/4 cup capers
1/2 cup kalamata olives, roughly chopped
1 (12 ounce) jar roasted red peppers, drained and roughly diced
1 cup flat leaf parsley, chopped
1 tablespoon lemon zest
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon salt AND 1/4 teaspoon black pepper
1/4 – 1/2 teaspoon cayenne pepper
1 tablespoon flat leaf parsley, chopped
ORZO SUMMER SALAD: cook the orzo according to package directions. While the pasta is cooking, you can chop all your veggies. Toss everything together along with the drained pasta in a large mixing bowl. Set aside.
LEMON VINAIGRETTE: combine the ingredients for the dressing in a small mason jar. Screw on the lid and give it a few good shakes until the dressing mixes together. Toss salad with dressing before serving. Season with additional salt and pepper if desired.
Leftover pasta salad can be refrigerated in an airtight container for up to 3 days.
For added flavour add crumbled feta
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