A while ago, Sam and Ross fed us a deliciously tasty Greek-themed salad, with barley and chicken. I was overwhelmed by the deliciousness of the lemon and olives and sweet cherry tomatoes, so set out to make the same thing last week for Ali and myself, as I was staying out there. But, being me, I naturally didn't go to look up the recipe, and sort of did a cross between tabouleh and that Greek salad and a random salad. It was delicious anyway, but I think that's just because I love olives and lemon and feta cheese. Also, having neither barley nor enough time to cook it, I used orzo, which worked really well also, and basically turned this into a pasta salad. So be it. Anyway, I recommend this one for a hot evening when you don't want to cook anything. The only time you have to apply heat is for about 20 minutes to boil water and cook the pasta, then it's back to no heating devices turned on.
Greek-inspired pasta salad
Made enough for 2 very hungry people, with a bit left over for lunch. Would probably feed 4 normal people, or 6 as a side dish
1 can chickpeas, rinsed
1/2lb orzo, cooked and cooled
~1C halved kalamata olives (or another flavorful black olive)
1C halved cherry or grape tomatoes
1/2C chopped fresh parsley
2 tbs chopped fresh mint
1/2 onion, diced
1 cloves garlic, minced
1/2C feta cheese, crumbled
2 small pickling cucumbers, chopped
1/2 orange pepper, chopped
Anything else you have in the fridge that you want to use up
Dressing:
Zest of 1/2 lemon
juice of 1 lemon
about an equal portion of olive oil
salt and pepper, to taste.
Put everything in a bowl. Mix it around. Toss with the dressing. If you let it sit, it only gets better as the dressing sinks in and the flavors all meld.
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