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Salad #28 – Orzo Salad

September 6, 2013 by danawyyc Leave a Comment

My friend Erin recommended this salad to me, in her words she blogs about “recipes (that don’t kill my husband) and crocheting!” over at Mrs Brits. She raved about how good it was and after making it myself I would have to agree. I used frozen peas and frozen corn, but it would be great with garden peas, snow peas, snap peas or corn kernels cut from the cob.  The flavors are simple and will complement almost any meal. I love how it is so much lighter than your typical pasta salad.

Orzo Salad

Orzo Summer Vegetable Salad Recipe

(adapted from Healthy Alberta’s Orzo Summer Vegetable Recipe)

Print
Salad #28 - Orzo Salad
 
Ingredients
  • 2 cups orzo
  • 1 red pepper chopped
  • ½ cucumber or two mini cucumbers
  • 2 cups frozen corn
  • 2 cups frozen peas
  • 1-2 tomatoes, chopped
  • ½ cup red or spanish onion (finely chopped)
  • 1 lemon (zest and juice)
  • handful of parsley chopped (or mint or cilantro - I used parsley with a bit of mint which was quite nice)
  • Olive oil
  • salt and pepper
Instructions
  1. Cook the orzo according to the package instructions.
  2. Drain, mix with a little olive oil and let cool in a large bowl. If you are using frozen corn and peas, it doesn't have to get right down to room temperature.
  3. Mix the remaining ingredients with the orzo.
  4. Serve cold or at room temperature. Keeps well for a couple days.
3.2.2925

Orzo Salad

Did They Eat It?

Deb – nice and light compared to a lot of pasta salads

Grandma Mary – I liked it, but not as well as the one with the beets. [review to come]

Richard – very good.

Bronwen – Delicious. Perfect starch complement to the steak.

Nicky (17 months) – Liked the veggies from the salad but left the orzo alone.

Geoff (my special needs brother) – Loved it. Asked for more. Yay!

Anne – Really nice change for the starch.

Dana – This is a nice simple salad, but don’t underestimate it. It’s easy to put together and switch out the ingredients to whatever you have on hand. The orzo works really well – it didn’t get mushy even with a couple of days in the fridge. Perfect to make for a crowd.

Filed Under: 52 Salads, Food, Recipes, Salads, Side Dishes, Vegan, Vegetarian

Previous Post: « Salad #27 – Potato Salad with Cilantro Lime Vinaigrette
Next Post: Salad #29 – Grilled Vegetable Salad with Greens and Mustard Dressing »

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About Me

I'm an experiential playground expert and mom to three young kids. I live with my husband in Calgary, Alberta, Canada. When I'm not looking after people, I'm reading all the YA fiction I can get my hands on and am attempting to learn photography. My laundry-folding suffers due to more interesting pursuits.

You can also find me over at:
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