Hey y’all! It’s been a while since I’ve spiced things up in the kitchen. However, I’m happy to report that this past weekend I got back in the saddle trying something new, an Orzo Salad. I had actually never cooked orzo before and have no idea what I was waiting for! It was really easy and even better, the results were a scrumptious hit. This recipe can be served chilled and is officially my new go to Summer side dish.
Here’s the skinny on how I made it, although I must say I adapted a recipe I found online, based on my own taste buds and what I had in the crisper drawer. I’d encourage you to do the same!
Summer Orzo Salad
1) Cook 1 cup of Orzo (found in the grocery store next to the regular pasta) according to package instructions. Rinse in cold water and place in serving dish.
2) Add 1/4 cup chopped sweet onion, 1/2 pepper (I had an orange one on hand), 2 cups of thawed frozen corn, 1 cup grape tomatoes, and 2 tbsp. of minced parsley and basil. Toss together.
3) In a sealed container shake together 3 tbsp. olive oil, 2 tbsp balsamic vinegar and a pinch of salt and pepper. Then toss to coat.
4) Serve immediately or refrigerate and serve chilled.
So, who’s with me and enjoying summer’s great foods!?