Orzo Salad

The weather can’t make up its mind. We went from comfort food earlier this week to pasta salad and grilled ribeye last night. And this wonky weather has given the whole family a nasty cold.

I don’t mind either weather type. It’s really this cold that sucks. Who wants a stuffed up nose when all this amazing produce is popping up at the farmers’ markets? I can’t taste a thing!

Well, if you’ll remember from last year’s post about the Summer’s bounty, I live for Sunmer veggies. Heirloom tomatoes kissed by the sun, zucchini and cucumbers and the crunchy, sweet, colorful bells. We haven’t had our first heirloom yet but I couldn’t resist mixing this pasta salad together highlighting the start of our Summer bounty.

And many thanks to my BFF for the salad recipe inspiration years ago during one of our many awesome camping trips. xoxooxox

Orzo Salad
* 1 tomato (if you can get heirloom, do it!), diced
* 1/2 cucumber, diced
* 1/2 red onion, diced
* 1 1/2 cup cooked orzo pasta, cooled
* 1 handful of pitted kalmata olives, sliced
* 1/2 red, yellow or orange bell pepper, diced
* 1/2 zucchini, cut into 4 spears lengthwise and then sliced thinly
* 6-7 leaves of fresh mint, sliced
* 4 leaves if basil, sliced
* 1 handful of crumbled feta
* glug of olive oil and balsamic vinegar (to taste, think like you’re dressing a salad and then add from there)
* pinch of salt and pepper

The key to this recipe is the size of all the veggies and adjusting the oil/vinegar/S&P. Hint: the cucumber and red onion should be little dices no bigger than the orzo.

Now that you have carpel tunnel syndrome from chopping so much. Mix everything together and put it in the fridge to cool.

Enjoy with a grilled steak for an easy (well besides all the dicing) Summer meal.

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2 thoughts on “Orzo Salad

  1. Very fresh! I love all the veggies in this recipe. I’d probably cut down on the red onion next time, as it was a little over powering. Other than that, everything else was perfect.

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