Summer Orzo Salad

Summer Orzo Salad

Amanda Curry
An easy to put together, customizable side dish that's easy to take along to your next neighborhood cookout.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish (if you add Protein), Side Dish
Servings 4 -6 people

Ingredients
  

  • 1 box Orzo pasta
  • 1/2 medium red onion diced
  • 1/2 pint cherry tomatoes
  • 1 medium cucumber diced (I like larger chunks)
  • 1 cup frozen sweet corn OR fire-roasted corn
  • Feta to your heart’s desire
  • Optional: Spinach Olives, Bell Peppers, Chick Peas, Banana Peppers

1/3 cup Greek Dressing (super easy to make yourself):

  • 1/3 cup EV Olive Oil
  • 3 Tablespoons Red Wine Vinegar
  • 2 Tablespoons lemon juice about 1/2 lemon
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon ground black pepper

Instructions
 

  • Cook orzo according to package directions – don't forget to salt the water!
  • Drain and rinse with cold water.
  • At the same time, prepare frozen corn in microwave or on the stovetop. It doesn't need to be hot, just no longer frozen.
  • While the orzo and corn cook, prep and chop vegetables.
  • Add all vegetables to a bowl, including corn, and toss in Greek dressing to coat.
  • Add in the orzo and feta. Gently stir together. I like to use a silicone spatula because the orzo can be delicate.
  • Taste and adjust seasonings as necessary.
  • Refrigerate until ready to serve.
  • Make it a full meal by adding shredded cooked chicken. Make it high protein by using a chick pea-based orzo.
  • (PHOTO CREDIT: PlantBasedOnABudget.com)
Keyword BBQ, Cookout, easy, Fresh Veggies, Greek, Make-Ahead, Pasta Salad, Protein, Side Dish, Summer
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