This is a very very tasty salad and super easy to make. The flavor is bright and fresh. It also keeps well in the heat as it is oil based rather than mayonnaise. Feel free to doctor it up with your favorite veggies! This is ideal for highlighting whatever is in season in your neck of the woods. Here I used parsley but cilantro would also work nicely.
Shhhh… Don’t tell Chris about this post!
Here is the recipe:
Summer Orzo Salad
2 Boxes of Orzo Pasta
2 Envelopes Good Seasons Italian Dressing mix (0.7oz each)
½ Cup of white vinegar
6 Tbsp cold water
1 Cup of olive oil
½ to ¾ of a bunch of fresh parsley or cilantro. Choose whichever you like the flavor of more
Peeled and seeded cucumbers to taste
1 whole onion finely sliced
Thinly sliced celery to taste
Zest of 1 ½ to 2 fresh lemons
Optional add-ons: Red Pepper, Green Pepper, Yellow Pepper, Olives, Feta Cheese
Cook the Orzo pasta for 11 – 12 minutes. This is actually longer than the box recommends but it makes it more tender. Drain and rinse under cold water. Dump it into a large bowl or tray and cool it in the fridge.
Combine the zest, Oil, Water, Parsley,(or cilantro), Italian Dressing & vinegar in a blender and puree until a thick dressing forms. Dump the dressing into the orzo
Add as much or as little of the cucumber, onion and celery as you like. I tend to add alot of veggies. It makes the salad more refreshing on a hot day.
Add in any or all of the optional add-ons.