Its BBQ season and nothing is more refreshing that a summer pasta salad. This recipe does not use any dairy or mayonnaise so its safe to keep out without worrying if its still safe to eat after an hour in the sun. This salad is light, refreshing and has a balanced taste. The secret to this recipe is the broiled tomatoes which gives the salad an extra kick of savory.
Pro tip: Make sure you cool the pasta with ice to prevent it from overcooking or warming the rest of the salad.
Orzo Salad (cold)
Ingredients
- 1 cucumber
- 1 pint cherry tomatoes
- 4 oz feta half a small package
- 4 TBSP Olive oil
- 2 tsp Salt
- 2 tsp pepper
- 1/2 red onion
- 3 TBSP Parsley
- 1/2 package orzo
Dressing
- 1 TBSP dijon mustard
- 3 TBSP red wine vinegar
- 2 TBSP olive oil
- 1/2 tsp Salt
- 1/2 tsp pepper
- 1/2 tsp Oregano
- 2 TBSP balsamic
Instructions
- Boil water a medium sized saucepan Once boiling, add orzo cook until done. Once cooked, put ice on top to cool. Then strain the water from the orzo. Set aside.
- Chop cucumbers, red onion, feta, parsley into small cubes (about half an incadd a tsp of salt, tsp of pepper, a TBSP olive oil, a TBSP of balsamic. Set aside.
- Chop cherry tomatoes in half and put on a baking sheet. Add a tsp of salt, tsp of pepper, a TBSP balsamic, a TBSP olive oil on a pan and broil in the oven until slightly charred. Cool in freezer
- In a seperate cup combine all dressing ingredients to make the dressing. Set aside.
- Add strained orzo, cooled tomatoes and dressing into the cucumber bowl.
- Mix and serve.
