Summery Chopped Orzo Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I needed a recipe that would use a bunch of veggies harvested from my garden, so I came up with this refreshing orzo salad that is both colorful and crunchy. A very refreshing vegetarian salad for those hot summer days. Ingredients:
8 ounces orzo pasta, cooked and rinsed with cold water |
1 medium cucumber, peeled and diced small |
1 medium zucchini, diced small |
5 radishes, diced small |
1 small red onion, diced small |
1 large ear of corn, sliced off the cob (use canned if fresh not available) |
1 roma tomato, diced small |
1/2 red bell pepper, diced small |
1 cup small tomato, quartered (depending on size) |
1 lb mozzarella cheese, balls (perlini) |
fresh basil, chopped |
fresh parsley, chopped |
fresh chives, chopped |
1/2 cup white balsamic vinegar |
1 teaspoon honey |
1 teaspoon dijon mustard |
1 cup extra virgin olive oil |
salt and pepper |
Directions:
1. Chop all veggies very small, and toss with cooked orzo.
2. Add cheese, and toss again.
3. Mix all dressing ingredients and shake hard in a container to emulsify.
4. Dress salad with as much dressing as you'd like. You won't necessarily use it all.
5. Chill and serve cold.
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