Orzo Pasta Salad
It’s warming up in the west, and that means BBQ season is approaching. Use this dish to pair with anything hot off the grill, keep it vegetarian or add a little deli meat if you’d like! Either way, this is sure to be a favorite cold snack in your family or at your next pool day.
Add in any deli meat you’d like!
Honestly, you can use any ingredients you prefer, as long as they’re fresh.
The key to amazing pasta salad is FRESH ingredients and herbs.
COST: $
Prep Time: 10MIN
Cook Time: 8-10MIN
Serving Size: 4
Tools
Chef’s Knife
Boiling Pot
Bowls
Strainer
Ingredients
1/2 Cup Red or Green Bell Pepper, diced
1/2 Cup Cucumber, diced
1/2 Cup Carrots, diced
1/2 Cup Celery, diced
1 Cup Kidney or Garbanzo Beans
1 Cup Cherry tomatoes, sliced
1/3 Red Onion, minced
1/2 Cup Feta Cheese, crumbled
8-10 Kalamata Olives, pitted, sliced
1 Cup Orzo Pasta, or any short pasta
1 Cup Olive Oil
2 TBS Balsamic Glaze or Honey
1 TSP Dried Dill
Salt + Pepper to taste
Dash of dried Oregano
1 TSP Fresh Parsley, chopped
1 TSP Fresh Basil, chopped
2 Sprigs Fresh Oregano, chopped
1 Lemon, squeezed
Instructions
1. Prep the fresh ingredients and set aside in bowls or on a cutting board. Salt and pepper the tomatoes, along with salting the cucumbers. Add dried dill to the cucumbers only and set aside to marinate.
2. In a boiling pot, add water, a pinch of salt, and bring to a boil.
3. In one large serving bowl, mix up all the fresh ingredients with 1/2 cup Olive Oil.
4. When pasta is finished cooking, drain and rinse with cold water.
5. Add pasta to the fresh ingredients bowl.
6. Mix up the dressing using remaining Olive Oil, 2TBS Balsamic Glaze or Honey, pinch of salt/pepper and dried oregano.
7. Chop the fresh herbs and add to serving bowl mixture.
8. Squeeze one lemon on top of mixture and add dressing, mix thoroughly, serve and enjoy.
Feed 4+ people with this dish!
