A Squared: Shortcut Orzo Salad

Tuesday, June 6, 2017

Shortcut Orzo Salad

Looking for a fresh and healthy summer side dish that won't have you slaving away in the kitchen on a gorgeous sunny day? Try my shortcut orzo pasta salad recipe!


You know I love a good orzo salad; See here, here, oh and here, for example. I actually prefer an orzo salad to a traditional pasta salad. The small rice-like shape doesn't get mushy or broken when tossed in a dressing and because its size it really lets the other ingredients take a starring role in the salad. It's my favorite side dish for grilled protein in the summer, a great light entree, and a perfect option for potlucks too!

And speaking of potlucks, my office recently hosted one and I volunteered to bring an orzo salad as my contribution. I was out of the office to spend some time with Hannah on the day before the potluck, so I had some time to get it together. Not wanting to waste my whole day off peeling, chopping and roasting vegetables though, I enlisted one of my favorite shortcut ingredients: Whole Foods grilled vegetables. The prepared foods section of Whole Foods always has a perfectly sliced, lightly seasoned, and grilled selection of vegetables at the ready and they are great on their own or in this case, chopped and added to a bowl with cooked orzo and a simple vinaigrette. A little fresh parsley and crumbled feta rounds out this potluck-perfect salad!


Ingredients:

  • 3/4 lb. dry orzo
  • 2/3 cup lemon juice *This equals the juice of approximately 5 lemons
  • 1 Tbs. red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/4 fresh parsley, chopped 
  • Salt and pepper, to taste
  • 3/4 lb. assorted grilled or roasted vegetables, chopped *I like the ones available in the Whole Foods prepared food section. I got a combination of red peppers, yellow squash, zucchini, and asparagus this time. 
  • 6 oz. crumbled feta

Cook orzo according to package directions, minus 1-2 minutes of cooking time (to keep the pasta bit chewier). 

Meanwhile, in a large bowl or food storage container, whisk together lemon juice, vinegar, oil, and parsley. Season to taste with salt and pepper. Add drained orzo and vegetables to the mixture and toss well to coat.

Fold in the crumbled feta and serve cold or refrigerate until ready to serve.

1 comment:

  1. yummm anything with feta makes me happy! xo jillian - cornflake dreams

    ReplyDelete

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