With the abundance of fresh vegetables bursting from gardens and CSA shares, it can be challenging to put it all to use. This summery orzo salad is quick to whip up, feeds a group, and is adaptable to the many summery ingredient combinations.
Summer Orzo Salad
1 lb orzo pasta, cooked and cooled
1 medium cucumber, sliced
1 pint cherry tomatoes, halved
1 c spinach leaves, torn into medium-sized pieces
1 can cannellini beans, rinsed and drained
¼ c diced red onion
¼ c kalamata olives
¼ c crumbled feta cheese
¾ c extra-virgin olive oil
¼ c lemon juice
¼ c chopped basil
2 cloves garlic, minced
salt and pepper to taste
Combine salad ingredients in a large bowl. Whisk dressing ingredients and toss with salad. Serve cold or at room temperature.
Additional serving suggestions: Add artichoke hearts, chopped chicken breast, or tuna. Substitute red wine vinegar for lemon juice in dressing.
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