MEDITERRANEAN ORZO SALAD (Roma Tomato Chili Jam)

Ingredients:
1½ cups orzo
2 tablespoons salt
4 tablespoons extra virgin olive oil
4 green onions, thinly sliced
2 tablespoons flat leaf parsley, chopped
½ cup E&V Roma Tomato Chili Jam 
½ cup feta cheese, crumbled
1/3 cup kalamata olives, pitted and coarsely chopped
1 cup cherry tomatoes, cut in half 
Fresh parsley leaves for garnish


Preparation & Cooking Instructions:
In a large pot bring 2 quarts of water to a boil, add 2 tablespoons of salt and orzo to boiling water and cook until tender, about minutes. Drain orzo and immediately toss with 1 tablespoon olive oil. Let orzo cool completely in the refrigerator. Once cooled combine with all other ingredients in a large bowl and toss gently until well incorporated. Cover and chill for one hour. Salad is best served at room temperature. Serves 6

Tressa's Tips: This is a great salad to serve with grilled chicken or lamb chops. Also travels well for a picnic.


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