Orzo is a light pasta, and it makes for a good summer salad. I decided to try and make a greek orzo salad with loads of fresh veggies. It turned out really yummy! One could even have this salad on the side with grilled chicken, making it a wholesome meal with protein, carbs and veggies!!
Around 4-5 cups vegetable broth
1 1/2 cups orzo(preferrably Barilla)
2 tomatoes diced into chunks
1 cucumber, peeled and diced into small cubes
1/2 red onion either thinly sliced, OR diced into tiny pieces
1 red roasted bell pepper
About 20 pitted kalamata olives
1/2 cup finely chopped fresh parsley
1/3 cup feta cheese with garlic and herbs cut into tiny cubes
For the greek vinaigrette:
2 tablespoons red wine vinegar
Lemon juice from 1 small lemon
1 tablespoon honey
6 tablespoons extra virgin olive oil
salt and pepper to taste
1/2 teaspoon of garlic powder
1/4 teaspoon or dried oregano
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the tomatoes, cucumber, onion, parsley, roasted red bellpepper, olives, feta cheese and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.