I make this delicious orzo salad with shredded chicken, bell peppers, olives, and a whole mustard dressing almost monthly. I love how easy it is to make and the freshness and crunch of the bell peppers.
This dish has awesome Mediterranean flavors - the tangy olives really take it over the top. Plus the whole grain mustard dressing is phenomenal. This salad reheats well and makes for a great work lunch - the recipe makes 6 servings, so it's a perfect for making on the weekend and taking to work all week.
I've made a decision to feature a few more recipes in the coming weeks that are easy and quick, but still have loads of flavor and depth. I think it's really important to have dishes that can be pulled together quickly on a weeknight for dinner. I know sometimes I come home so tired I don't really want to think about making a time-consuming recipe and then doing the dishes - it's so tempting to call a restaurant for takeout. Then I'm disappointed because the food is never as good as what I can make at home!
Since I've made it my goal to work on an e-book in 2016 that will feature quick, few-ingredient recipes, I'll be thinking up more easy weeknight recipes like this.
* I used a mix of Black Greek Olives and Castelvetrano olives. Calamata olives would work as well.
Adapted from a wonderful recipe at Honest Cooking.