Salad #28 - Orzo Salad
  • 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
  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.
Recipe by Talking in ALL CAPS at