Get access to everything we publish when you sign up for Outside+.
I’m no master chef, nor am I a nutritionist. But I do love
delicious food that’s simple to prepare. Last weekend I was charged with making
a side dish for a BBQ, and I went with my favorite orzo and fresh herb salad.
It was such a hit among my friends at the party I thought I’d share the recipe
with all of you.
- 1 lb
- A mix
of fresh herbs (I used basil, oregano and thyme, but choose whatever looks
and smells good to you)
- 3 tbsp
- ¼ tsp
ground pepper to taste
sliced kalamata olives (4-5 oz)
feta cheese (3-4 oz)
The directions are quite simple:
Cook the orzo according to the package directions. While the
pasta cooks, finely chop the herbs and add them to a large bowl along with the
olive oil, salt and a few twists of black pepper. Drain the orzo and toss it
with the herb mixture. Stir in the olives and feta and add more fresh ground
pepper to taste.
I like to serve this dish at room temperature alongside a
simple salad of mixed greens and sliced tomato. Top the orzo with the protein
of your choice – grilled chicken is my favorite – for an easy and satisfying summer