Orzo Pasta Salad
I moved recently and have been spending most of my free time unpacking. Truthfully, I haven’t had a lot of time to cook from scratch. I purchased some meals from a meal assembly kitchen to make life easier for the first couple of months. I did stop at a farmer’s market nearby and picked up some fresh vegetables. Eventually, I will have a nice little container garden here. For now, the farmer’s market is a great way to get the freshest possible produce and vegetables.
This Orzo Pasta Salad is perfect for lunch or as a side dish. You could also add some grilled chicken if you would like to add a protein to this dish. I pair this with a light lemon herb vinaigrette for the freshest possible flavor. Yum!
I start by cooking the 8 ounces of uncooked orzo pasta, following the directions on the box. While the orzo is cooking, prepare your lemon herb vinaigrette. I always use Sweet-N-Low in my vinaigrette. It combines easily and 1 packet provides the perfect amount sweetness. You could start with a half packet and see if you want the rest depending on your taste. Refrigerate for at least 30 minutes to 1 hour. Whisk and add to the Orzo Pasta Salad just before serving. If you prefer, you can always buy a Lemon Herb Vinaigrette Dressing. I have taken this salad to a picnic and brought Wishbone Lemon Herb Vinaigrette Dressing to add when we are serving. Easier to shake in a store bought bottle.
Next, prepare your vegetables and set aside. In a large bowl, combine the cooked and drained orzo pasta, the prepared grape tomatoes, cucumbers, yellow bell pepper, red onion, dried apricots, lemon segments (supremes), lemon zest and juice and feta cheese crumbles. Whisk and add the vinaigrette just before serving.
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Orzo Pasta Salad
A very fresh orzo pasta salad with all the colors and tastes of summer. Perfect for lunch or as a side dish.
Ingredients
- 8 ounces uncooked orzo pasta (COOKED)
- 1 pint grape tomatoes, cut in half
- 1 English seedless cucumber, seeds removed and sliced
- 1 yellow bell pepper, small dice
- 1/2 red onion, small dice or thin slices
- 3 ounces dried, pitted apricots, small dice
- 1 lemon, supreme segments
- 1 lemon, zest and juice
- 8 ounces feta cheese, crumbles
Directions
- Step 1 Cook the orzo pasta by following the direction on the box.
- Step 2 Prepare you vegetables and set aside.
- Step 3 In a large bowl, combine the cooked and drained orzo pasta, the prepared grape tomatoes, cucumbers, yellow bell pepper, red onion, dried apricots, lemon segments (supremes), lemon zest and juice and feta cheese crumbles.
- Step 4 Whisk and add the Lemon Herb Vinaigrette just before serving.
Lemon Herb Vinaigrette
Lemon Herb Vinaigrette
An easy Lemon Herb Vinaigrette. Perfect for salads, roasts, vegetables and pasta.
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 packet sweet-n-low
- 1/2 garlic clove, finely minced
- 1/2 teaspoon kosher salt
- 1/8 to 1/4 freshly ground black pepper
- couple of pinches dried, crushed parsley
- lemon zest
- orange zest
Directions
- Step 1 Juice your lemons, removing any seeds. Place in a medium size bowl.
- Step 2 Mince the garlic, add to the lemon juice. Add sweet-n-low, kosher salt, freshly ground black pepper, dried crushed parsley, lemon and orange zest. Whisk to combine.
- Step 3 Drizzle in the olive oil while whisking to make an emulsion.
- Step 4 Taste. Adjust as needed.
- Step 5 Refrigerate for at least 30 minutes to 1 hour.
- Step 6 Whisk before serving.
