This recipe for cilantro lime orzo salad is chock full of veggies and so refreshing on these hot summer days.
You'll find all kinds of similar recipes for this salad online, but I adapted one from The Stay at Home Chef, which has all kinds of other interesting recipes.
This one is perfect for a summer potluck or dinner at the pool.
Cilantro Lime Orzo Salad
Adapted from The Stay at Home Chef
8 oz. orzo pasta
2 limes, juiced
¼ cup extra virgin olive oil
1 teaspoon onion powder (I had none on hand, so skipped it).
½ teaspoon garlic powder
¼ teaspoon salt
1 bunch cilantro, chopped
1 bunch green onions, sliced
1 red bell pepper, seeded and diced
1 pint grape or cherry tomatoes, halved
salt and pepper, to taste
Cook the orzo according to the instructions on the box. Drain and rinse with cold water and set aside.
In a small bowl, whisk together the ingredients for the dressing - lime juice, olive oil, onion and garlic powders and salt. Set aside.
Chop your veggies. Then, in a big bowl, mix all of the ingredients together well. Stick it in the refrigerator until you're ready to serve. This is one of those salads that tastes better the next day.
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