So we made it to the unofficial start of summer! Memorial Day weekend is here and I can’t wait to get outside and start grilling. This Orzo Salad is the perfect companion to grilled food. The orzo makes this recipe lighter than a traditional pasta salad. Simply dressed with oil and vinegar and full of fresh vegetables, it goes well with just about anything you may be grilling this summer.
Orzo SaladPrint This
- 2 cups orzo pasta, uncooked
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ cup red onion, diced
- 1/3 cup chopped fresh parsley
- 1 cup diced English cucumber
- 1/3 cup red wine vinegar
- 2/3 cup olive oil
- 1 ½ teaspoons Dijon mustard
- Salt and pepper
Cook the orzo according to the directions on the box for the tenderness you want. Drain and cool.
In a large bowl mix the cooked orzo, red pepper, yellow pepper, red onion, parsley and cucumber.
Whisk together the red wine vinegar, olive oil, and Dijon mustard. Add salt and pepper to taste.
Pour the dressing over the orzo mixture and combine well.