Pantry Items:
- Olive Oil
- Oregano
- Mixed Nuts
- Croutons
- Parmesan Cheese
- Italian Seasoning
Orzo Pasta Salad:
1. Cook Orzo according to package instructions.
2. Once cooked drain and toss with olive oil to stop it sticking. Put to aside to cool.
3. Dice cucumber, red onion, tomatoes, and olives. Mix into cooked orzo.
4. Drain and rinse chickpeas, mix into orzo.
5. Make the dressing, combine, red wine vinegar, juice of lemons, 3 grated garlic cloves, dijon mustard, 1 cup olive oil, 4 tsp oregano. Mix into orzo.
6. Roughly chop fresh basil and mix into orzo.
7. Crumble feta and serve on the side of the orzo salad.
Grilled Chicken:
1. Pre-heat grill.
2. Season chicken with italian seasoning, salt, pepper, garlic powder.
3. Grill chicken until cooked through. Slice up to serve.
Arugula Salad:
1. Put Arugula in a salad bowl.
2. Arrange optional toppings next to the salad (parmesan, dried cranberries, mixed nuts and seeds, croutons etc.)
3. Serve with a balsamic dressing.
Dietary considerations:
Gluten Free - Make gluten free pasta and mix in some of the salad veggies.