Greek Orzo (low FODMAP

• Vegetarian

• Produce

  • 2 tbsp Chives, Fresh
  • 2 tbsp Oregano, fresh
  • 2 tbsp Parsley, fresh

• Condiments

  • 6 oz Kalamata olives, pitted and chopped
  • 2 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1/2 lb Orzo

• Baking & Spices

  • 1 dash Salt and pepper

• Oils & Vinegars

  • 1/4 cup Garlic infused oil

• Dairy

  • 1/3 cup Feta cheese

Found on blog.katescarlata.com

Ingredients

• 1/2 pound Orzo (FODMAPers use gluten free orzo such as DeLallo brand)
• 2 tablespoons fresh lemon juice
• 1/4 cup garlic infused oil
• dash salt and pepper
• 6 ounces kalamata olives, pitted and chopped
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh chives, chopped
• 1/3 cup crumbled feta cheese
• 2 tablespoons fresh parsley

Directions

• Boil orzo as directed (note: I only used 1/2 pound of orzo for this recipe)
• Whisk lemon juice and garlic infused oil-season with salt and pepper in a medium size bowl.
• Add olives, oregano, chives to bowl.
• When pasta is cooked and rinsed, add to bowl with dressing and herbs. Stir to blend.
• Fold in feta cheese.
• Garnish with parsley.