Orzo Salad

Orzo Salad

Lemon Orzo Mediterranean Salad

Ingredients for vinaigrette

1 Tbsp Evoo

1 Tbsp Sherry Vinegar

½ of a lemon,  juiced

1 Tbsp Agave or maple syrup

1 tsp Italian seasoning

1 clove of garlic, minced

S & P to taste

Ingredients for salad

1 pint of cherry or grape tomatoes

1 English cucumber, diced

1 can Cannellini beans, drained

Kalamata olives (amount at your discretion)

Freshly chopped parsley (¼ of a bunch)

1 cup orzo (cooked as directed) and cooled to room temperature

Taste and season with more S & P



Combine all ingredients in a large bow.  Toss gently until well incorporated.  Eat immediately or refrigerate.  

*Double the vinaigrette recipe if you like pasta salads a bit wet.

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