Hello Hello! Boy it was a hot one today. After a long day at the beach, nothing was more refreshing than a nice plate of this orzo vegetable salad. Who wants something hot on a day like today? This dish truly is easy, presents beautifully and travels well to bring to a summer picnic or party. It's as easy as heating up some pasta but much more special.
Ingredients:
12 Oz. uncooked orzo
20 grape tomatoes
1 small cucumber
1 yellow or orange bell pepper
1/2 cup crumbled feta cheese
1 Tablespoon dried parsley
1 - 15.5 oz can premium great northern beans
1/3 Cup balsamic vinaigrette
1/4 Cup olive oil
1 Tablespoon lemon juice
Salt and Pepper to taste
Boil water and cook orzo according to package directions. While water is boiling prep your veggies. Half the grape tomatoes. Dice the cucumbers and bell pepper. Rinse and drain the great northern beans. Once orzo is cooked, drain and rinse well with COLD water until the orzo is cold to the touch. Be sure to drain thoroughly. Combine orzo with all of the veggies, beans and cheese. Now in a small bowl, whisk together the vinaigrette, olive oil, lemon juice, salt and pepper. Pour over orzo mixture. Toss everything together to make sure the salad is evenly coated with the dressing. Serve.
* For vegans subsitute feta for tofu cut in very small cubes or vegan "cheese." Finally a pasta type salad without mayo!
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