Post Holiday meals tend to be less elaborate and rich, and definitely quicker to prepare. I try to think of dinners to make that are really tasty and will stretch over at least 2 days. Which brings me to the topic of today’s Post, “Celebrating January”. I am sharing one of my most loved recipes for a quick and easy dinner that you can adjust according to your taste. Not only is it delicious, but it can be eaten warm, or at room temperature. And, if you want to extend the Holiday feeling, or just enjoy an elevated dining experience, use your fine china Vintage Jewel, sparkling wine glasses and silver flatware Grand Baroque. Everything tastes even better doesn’t it?
Mediterranean Orzo Salad
This dish can be made ahead, add the goat cheese, tuna and basil just before serving.
1 lb. orzo pasta (approx. 454 grams)
1 cup pitted kalamata or nicoise olives (or 1/3 cup sun-dried olives, my favourite) coarsely chopped
8 oil-packed sun-dried tomatoes (or 1 cup sliced sun-dried tomoatoes) finely chopped
1/4 to 1/3 cup extra virgin olive oil (start with 1/4 cup, it’s usually enough)
2 Tblsp white wine vinegar
1/2 tsp kosher salt
Ground black pepper
140 grams (5 oz.) soft goat cheese, crumbled (I omitted the goat cheese as I have a dairy allergy, and replaced with 1 jar Rio Mare light tuna fillets in olive oil)
1/2 cup thinly sliced fresh basil (I used a full cup - I Love fresh Basil!)
I jar RIO light Tuna in oil (broken up or flaked before adding to Orzo)
Cook the Orzo in a Large Pot of boiling salted water for about 6-7 minutes, or until just tender. Drain and rinse with cold water until completely cooled. Drain again.
Combine olives, sundried tomatoes, olive oil, vinegar, and salt & pepper in a large Salad bowl. Add cooked Orzo and stir well. Stir in goat cheese or flaked tuna and basil just before serving.
Serves 8
