Cheesy Mediterranean Orzo

This dish came about because now that I've started working full time I want quick dinners than can be used for lunch the next day. I wanted something that was creamy and cheesy but not too fatty. To keep it healthy I decided to flavor the pasta with a really bright tasting lemon vinagrette.

For the cheese you can use mozzarella or feta. The mozzarella melted really well into the orzo but feta would bring a nice saltiness. For veggies you can keep it simple with two like I did or you can use other veggies you would find in mediterranean dishes like tomatoes, olives, eggplant, etc.

Ingredients:

1/2 pound orzo pasta
Cubes of cheese, mozzarella or feta
1 small english cucumber, cut into small chunks
1/4 red onion, cut into chunks

For Vinagrette-

1 Lemon, juice and zest
1/4 c good olive oil
2 t salt
1 T pepper
grated garlic or red onion


Directions:

1. Boil a large pot of salted water. Once bubbling vigorously, drop the orzo and cook according to package directions (about 10 minutes).

2. While pasta is cooking combine all the ingredients for the vinagrette and shake or whisk to combine. Also cut up cucumber, red onion, and cheese plus any other items you want to add to the pasta dish.

3. Once pasta is cooked drain and place in a bowl. Immediately add vinagrette so warm pasta soaks up all the flavor.

4. Slightly cool orzo by letting it sit on the counter for 5 minutes. Then add cheese and mix well to combine.

5. Finally incorporate all the veggies and stir gently so you don't break them up.

6. Spoon onto a plate and for extra luxury, sprinkle some fresh parmesan cheese right on top. Enjoy!