I have had an incredibly busy week and was grateful to have this easy, nutritious, delicious orzo salad on hand when I needed something quick. I even ate it for breakfast one morning before running out the door! Some pasta salad are heavy and dull, but this one combines orzo with bright, fresh flavors for a light, yet filling side or entrée.
- 16 oz. orzo pasta (I used Delallo Organic Whole Wheat Orzo)
- olive oil
- fresh lemon juice
- 1/2 – 2/3 pint grape tomatoes – whole or in halves (heck – throw in the whole pint if you like!)
- 20-30 Kalamata olives, cut in 1/2
- 4-5 green onions (scallions), chopped
- fresh chopped parsley
- fresh chopped basil
Cook orzo according to package directions. Rinse, drain and set aside to cool.
When orzo has cooled, dress with olive oil, coating it well, and after that lemon juice. When adding the lemon, be conservative and taste test a few times to get the balance of oil and acidity how you like it. I ended up using an entire small lemon.
Add tomatoes, olives and green onion and incorporate well.
Add fresh herbs to taste and stir evenly throughout.
Refrigerate for 1-2 hours, allowing flavors to meld.
Can be eaten cold or at room temperature. It’s that simple!