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Recipe: Three steps to make this easy orzo summer salad with whatever you have on hand
It's a perfect way to get rid of vegetables and other leftovers that are lingering in your refrigerator.
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By Sarah LIndenfeld Hall, Go Ask Mom editor
We're big fans of orzo in my house, those tiny pasta bits that look a lot like rice. It's an easy side dish, whether coated in some olive oil and herbs or butter and parsley.
But, in the summer months, I also turn those boxes of pasta into all kinds of cold salads, using up what I have on hand to build out the dish. It's a perfect way to get rid of vegetables and other leftovers that are lingering in your refrigerator.
Easy Orzo Summer Salad
First: Starting with a 16-ounce box of orzo pasta and cook according to the directions on the box. After it's drained, rinse the pasta with cold water so it cools down.
Second: Now it's time for the add-ins. Here's what I like to add to my orzo salad. I typically chop the vegetables up into small pieces. Per one 16-ounce box of cooked orzo, you'll want to mix in about 5 cups of add-ins.
- Grape or cherry tomatoes, halved
- Larger tomatoes, diced
- Chick peas
- Cucumber
- Red onion
- Green onion
- Olives - black or kalamata
- Bell peppers
- Herbs such as parsley, dill or basil
- Cooked or roasted veggies like summer squash, zucchini, broccoli, spinach, peppers or carrots, chopped
- Peas
- Feta cheese
- Chopped grilled steak or chicken
Third: Once you've incorporated the add-ins to your cooked orzo, it's time for the dressing. You can use a bottled dressing; I like oil-based dressings or pesto best. Or, you can make your own. Dress the salad based on your preference, but I generally use about a cup of dressing per 16-ounce box of cooked orzo.
Fourth: Serve!
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