Mediterranean Orzo Salad
I forgot to put on pants.
Last week, I had an appointment to get my haircut, which meant leaving the house in the middle of the day: something I don’t really do anymore, unless it’s to run. It dawned on me, as I was putting on some makeup, that I really hadn’t properly dressed myself to leave the house during the daytime in a few weeks. Sure, I still go out in the evenings with friends, or to do sporty things during the day; however, getting dressed to look presentable in public daylight? Totally fallen by the wayside.
Back to the pants. I was getting ready to leave, leaving dressing as my last task, when I realized I had my coat on, my socks, my shoes, but completely skipped the pants.
That just will not do.
In an effort to not totally depart the “normal” world, I will now be putting on pants more regularly, even if not leaving the house.
I also am making an effort to eat real lunch. When I was working downtown I would generally eat the same sandwich (LOOVE) everyday. Now… I’ll have cookie butter and call it a meal. NOT OK. This pasta salad was my remedy. Light, delicious, a few inoffensive vegetables: much better (read: healthier) than cookie butter.
- 1½ cups orzo or risi pasta
- 2 Tbsp olive oil
- ½ cucumber, diced
- ½ medium onion, diced
- 1 cup cherry tomatoes, halved
- juice of ½ lemon
- ½ cup feta crumbles
- salt + pepper to taste
- Cook and drain the orzo, then toss with olive oil and allow to cool.
- When cool, add the rest of the ingredients, stir to combine, and enjoy!
This recipe makes me really wish it were high summer here! I bet it would be amazing with fresh backyard tomatoes.