- 1 bag of orzo pasta about 1/2 jar classico pesto sauce/spread (more or less to your liking)
- olive oil
- apple cider vinegar
- red onion, green onion, parsley, cilantro
- feta cheese crumbles
chop the onions and fresh herbs, set aside. Cook the bag of orzo pasta with italian seasoning in the water..until al dente. drain and rinse in cold water. add the pesto sauce and mix.. start adding about 1:2 ratio of the olive oil and vinegar (1 being the vinegar and 2 the oil)..start with about a tablespoon and go from there to acheive the consistency and acidity you prefer. add the onions and herbs and mix in feta cheese crumbles
*store in fridge the night before a party and the flavors kick in even more! just make sure you check consistency to see if you need to add any more oil & vinegar.
(again I appologize I don't have exact measurements.. I invented this recipe just last week for Easter and wanted to see if everyone liked it before I wrote it down as a recipe)
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