Orzo Salad
Prep
10 mins
Cook Time
0 mins
Servings
6
If you haven't had Orzo Salad before, you are in for a new grab and go favourite!! It's fresh, delicious, nutritious, and keeps you feeling satisfied!!
Orzo is a small gem shaped pasta typically made out of wheat semolina flour, to be honest... it kind of looks like rice. For those who prefer gluten-free variety, it can be also available in gluten free.
In this recipe I use orzo (cooked and cooled), cherry tomatoes, red onion, kalamata olives, cucumber, freshly chopped basil, baby spinach, and sun dried tomatoes. For the dressing I make my own oil based Italian recipe (see ingredients/direction) but feel free to use a store bought version if you like).
If you are preparing in advance, this salad keeps well refrigerated for 3-5 days.
XO,
Bobbielee
Ingredients
- 12 oz orzo, prepared according to package details
- 1/2 cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/2 cup kalamata olives, sliced or halved
- 1 medium cucumber, chopped
- 2 tbsp freshly chopped basil
- 1/2 baby spinach, chopped
- Optional toppings: sun dried tomatoes, pine nuts, parmesan cheese, etc.
- 1/2 cup extra virgin olive oil
- 5 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 tablespoon fresh-squeezed lemon juice
- 2 cloves garlic, minced (optional)
- 1/2 teaspoon sea salt (adjust to preference)
- 1/4 teaspoon ground pepper
- 3 teaspoons Italian dried herb seasoning
Salad
*Dressing
Directions
Salad
Cook the orzo according to the package, allow it to cool.
In a medium size bowl, add all the salad ingredients and mix.
*Dressing
In a small bowl add all the dressing ingredients and whisk until combined well.
Pour the dressing over the salad and top as desired.
Serve cold.
Share the love
#mediterranean
#salads
#vegetarian
#orzo
#healthy
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