Summer Orzo Salad

 

Orzo salad is a dish that I frequently make to take to the lake for picnics on the dock.  It’s easy to make and uses several ingredients that I grow in my garden.  I’ve served this to several different groups and each one was very complimentary of its taste. 

(See below for an easy to copy and print recipe and also two previously posted orzo recipes.)

Summer Orzo Salad

Ingredients

1/2 cup lemon juice
1/2 cup EVOO (or slightly less)
Fresh basil to taste
1/2 tsp salt
1/2 tsp pepper
1 (1 lb) box orzo, cooked and drained
1 pint of tomatoes, halved
1 (14 oz) quartered artichoke hearts, drained
1 (12 oz) can sliced black olives
1 pepper, chopped
1 cucumber, choppped
4 oz feta cheese, crumbled

(artichokes not shown)

Method

1.  While orzo is cooking, drain artichokes and olives and place in a large bowl.  Add chopped pepper,cucumbers, and tomato halves to the bowl.  Sprinkle fresh veggies with salt to taste.



2.  Whisk lemon juice, EVOO, salt, and pepper in a measuring cup.



3.  Drain pasta and add to veggie mixture.  Pour dressing over the pasta mixture and stir to combine.  Stir in feta and chopped basil.


4.  Refrigerate at least one hour before serving.


This is great as a side but also makes a great meal.




I honestly could eat this night after night and not grow tired of it.  Give it a try, it’s really good.



If you like orzo salad, here are a few other versions that I've posted:
Orzo Salad
Roasted Shrimp and Orzo



Here’s the recipe in one spot to cut and paste into a word document if you’d like to print it out.

Summer Orzo Salad

Ingredients

1/2 cup lemon juice
1/2 cup EVOO (or slightly less)
Fresh basil to taste
1/2 tsp salt
1/2 tsp pepper
1 (1 lb) box orzo, cooked and drained
1 pint of tomatoes, halved
1 (14 oz) quartered artichoke hearts, drained
1 (12 oz) can sliced black olives
1 pepper, chopped
1 cucumber, choppped
4 oz feta cheese, crumbled

Method

1. While orzo is cooking, drain artichokes and olives and place in a large bowl. Add chopped pepper,cucumbers, and tomato halves to the bowl. Sprinkle fresh veggies with salt to taste.
2. Whisk lemon juice, EVOO, salt, and pepper in a measuring cup.
3. Drain pasta and add to veggie mixture. Pour dressing over the pasta mixture and stir to combine. Stir in feta and chopped basil.
4. Refrigerate at least one hour before serving.

Sharing With:
Tutorials and Tips at Home Stories A2Z
Grace at Home at Imparting Grace
On the Menu Monday at Stone Gable