This Summer Orzo Salad Recipe is one of the easiest recipes you ever going cook to eat for you and your loved ones. Believe me, DON’T MISS THIS OUT.
If you want a flavorful, flavorful, light, and refreshing summer salad that comes together quickly? This recipe for Orzo Salad covers everything in five easy steps. I’m aware that when it comes to summer entertaining, I want to make things as simple as possible so that I have as little prep work to do before my guests arrive.
You may quickly prepare this Summer Orzo Salad the day before or the morning of your party, giving you more time to enjoy with your friends as well as the pleasant weather.
This most delectable Summer Orzo Salad is made of juicy, plump tomatoes, pistachio and cucumber crunch, feta cheese zest, and basil pesto. The recipe yields a sizable quantity, making it ideal for a crowd. (Guys, Anyone up for a summer picnic?)
It serves as a fantastic foundation for all of your preferred additions. Add charred corn, grilled chicken, steak, shrimp, or a variety of pastas, greens, or beans for a choose-your-own-adventure salad. This summer orzo salad can be prepared ahead of time and kept in the fridge for up to a week in an airtight container. You can embrace summer with open arms if you eat this salad, which is full of flavours of the season.
Now, let’s just jump over to recipe details without wasting any time, SHALL WE?
Ingredients to make Summer Orzo Salad Recipe
Cherry tomatoes = 2 cups.
Red onion (small) = 1/2 in size.
Fresh basil thin sliced = 1/2 cup.
Fresh mint leaves thin sliced = 1/4 cup.
Chopped Parsley (Fresh) = 1/4 cup.
Cucumber (Sliced) = 1/2 of size.
Chickpeas (Drained and Rinsed) = 1-14 ounce.
Feta cheese = 1/2 cup.
Whole Wheat orzo pasta = 7-8 ounces.
Salad Dressing Ingredients
Honey = 1 teaspoon.
Extra-virgin olive oil = 2/3 cup.
Ground black pepper = 1/8 teaspoon.
Salt = 1/2 teaspoons.
Red wine vinegar = 1/3 cup.
Lemon = 1 medium sized.
Step by Step Instructions to make Orzo Salad Recipe
As directed on the packaging, prepare the orzo. Run under cold water to chill off or allow to cool completely.
Blend the cucumber, feta cheese, garbanzo beans, tomatoes, and red onion in a large mixing dish. Gently toss to combine.
Red wine vinegar, lemon juice, honey, salt, pepper, and extra virgin oil should all be whisked together in a mason jar or other container for salad dressing.
Mix in the orzo pasta after you’ve added the vegetables. Toss the salad after adding the first half of the dressing. Basil, mint, and parsley should be added last. Gently toss. If you’re serving the salad right away, you can add more dressing if you think it needs more. Otherwise, put the salad and the remaining dressing in the fridge. Add the remaining dressing and mix when ready to serve.
Salad is ready to serve with full of taste and can be easily added to any of your meals. Shrimp or chicken that has been barbecued work well with this salad. I always make the salad and taste it after adding half of the dressing. As needed, you may simply add extra dressing.
Nutrition Facts – Orzo Salad Recipe
|Serving Size: 1 serving||Amount Per Serving|
|Total Fat||11 g|
|Saturated Fat||3 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrate||52 g|
|Dietary Fiber||6 g|
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