Orzo Salads

This week I made not one, but two delicious orzo pasta salads. Both were excellent. The first one is cooked orzo with quartered cherry tomatoes, fresh basil, yellow bell pepper, local green beans, onion, garlic and corn, and feta cheese. I also mixed in some lemon juice, sea salt and olive oil.

My next attempt was a Greek version, this time with kalmatta olives, carrots, orange cherry tomatoes, spinach, sundried tomatoes, and lots of feta. I added red wine vinegar, sea salt and olive oil and it came together beautifully. Orzo is such an easy pasta to experiment with and it's great hot or cold. I love it for summer salads and it packs well for lunches and leftovers too.