Greek Orzo Salad! Make it yourself or order from Atlyss Food Co.
It’s all about meal prepping when it comes to having a healthy lunch ready during a busy week. For me, this means prepping one big dish on Sunday or Monday - whether it’s making a roasted veggie & quinoa salad, prepping ingredients for buddha bowls, or a veggie-rich pasta salad. Then it’s just grab-and-go. This summer I’ve been craving the flavors of fresh herbs, like dill, parsley, chives, basil, etc., and that’s when I created this Greek Orzo Salad.
If meal prepping is not in the cards for the week, you’re in luck because I’ve partnered with Atlyss Food Co., a Charleston meal delivery service offering healthy meals to your door. Atlyss is offering my Greek Orzo Salad on the menu this week. Order by midnight on Tuesday, July 20th and have your meals delivered on the following Monday.
My Greek Orzo Salad calls for one of my favorite herbs, dill. Dill is easy to grow indoors or outdoors. When cooking with dill, it’s best to add dill leaves at the last minute, as they tend to lose flavor the longer they cook. Adding fresh herbs to your dishes boosts the nutrition content and provides powerful benefits.
Benefits of Dill:
According to one study published in the Journal of Tropical Medicine, dill has antioxidant, antihyperlipidemic, antihypercholesterolemic, cardioprotective, and antistress properties. It helps reduce your risk for diabetes and cardiovascular disease by lowering your levels of triglycerides, low-density lipoprotein (bad cholesterol), and glucose while increasing your “good” high-density lipoprotein cholesterol levels.
Jenny Gaddy (owner of Atlyss Food Co.) & Abigail King, MS, CNS
If you live in the Charleston area and have not heard of Atlyss Food Co., let me introduce you.
Atlyss Food Co. delivers fresh, delicious meals, condiments, juices, and locally sourced staples like eggs, cheese, dairy, and produce. Atlyss values local produce grown organically and sustainably, livestock that is raised ethically, and practices environmentally conscious business practices. I’ve partnered with Atlyss to help create delish, in-season, plant-based meals.
How it works:
There is a new menu posted weekly on Saturdays
Order online by midnight on Tuesdays
Meals get delivered to your door the following Monday (or pickup in N. Charleston)
This week Atlyss is offering my Greek Orzo Salad recipe! Check out the recipe below or order for delivery.
Be sure to follow Atlyss Food Co. on Instagram and get on their email list for weekly menu updates!
Greek Orzo Salad
Makes: 8 servings (~1 cup each) | Time: 30 minutes
1.5 cups orzo pasta
2 cups grape tomatoes, halved
1/2 cup pitted Kalamata olives, halved
2 cups Cucumber, quartered
1 Red bell pepper, diced
15 oz can Garbanzo beans (drained, rinsed)
1/3 cup Red onion, thinly sliced
1/3 cup fresh parsley, chopped
1/3 cup fresh dill, chopped
1/4 cup fresh basil, chopped
3 tbsp red wine vinegar
1/4 cup extra virgin olive oil
2 tbsp Lemon juice
1 tbsp dried oregano
Salt, to taste
Pepper, to taste
Red pepper flakes, to taste
Option to add feta
Directions:
In a pot of salted boiling water, cook orzo according to package directions until al dente. Drain the orzo and toss it with a little olive oil, so that it doesn’t stick together.
Add the veggies and chopped herbs to a large bowl. Add the cooked orzo.
Add olive oil, red wine vinegar, lemon juice, dried oregano, red pepper flakes, salt, & pepper, and toss to coat. Garnish with any remaining herbs and serve.
If you make this recipe and enjoy it, be sure to tag @AKFunctionalNutrition & @Atlyssfoodsco on Instagram!