Categories: Recipes

Chilled Vegetarian Orzo Salad

I was recently looking for an easy side recipe to bring to a potluck and remembered this lovely summer recipe my mom frequently creates.

Orzo salad is simple and refreshing. And the best part is that all the ingredients are effortlessly found at any CSA or farmers’ market.

The dish is easy to prepare and open to interpretation and experimentation. If you’re having a hard time with an abundance of veggies, orzo salad can use all your leftover CSA vegetables.

Orzo salad is the perfect meal or side for the summer months!

Orzo Salad Recipe:

Ingredients:

1 pound of orzo (or short grain brown rice)
7oz good feta cheese
1/2 cup fresh dill
1/2 cup fresh parsley
1/2 cup red onion diced
1/2 cup minced scallions (green and white parts)
1/2 cup diced green peppers
1/2 cup diced tomatoes
1/2 cup chopped cucumbers
1/2 cup of olives (optional)
1/2 cup lemon juice
Lite Italian dressing (optional)

1/2 cup olive oil
Fresh ground pepper
Salt

Method:

Begin by boiling water in a medium sized pot for the orzo. Cook orzo for 9-11 minutes or until the pasta is al dente. Drain the orzo and run cool water the pasta over to stop the cooking process.
Dice the red onion, dill, parsley and scallions into small pieces and place in a bowl.
For the dressing, combine the olive oil, lemon juice, fresh ground black pepper, and salt into a bowl and whisk rapidly until combined. (If you wish to use a store bought dressing, Lite Italian will have the consistency and flavor for this recipe.)
After the orzo has cooled to room temperature, add the diced ingredients into the bowl. Add the salad dressing and stir in until the orzo is completely covered.
Add the feta cheese last and stir in very carefully (or else the cheese will break down).
Serve cold or at room temperature, whichever your preference, and enjoy!

Orzo salad is usually traditionally a vegetarian meal but chicken, shrimp, and other meat substitutes can easily added.

Readers, do you have any fun summer recipes?

Grace Rieck

Originally from Rochester, New York, Grace studies Communications at Saint Joseph’s University. Green from birth, she grew up wearing reusable cloth diapers and eating co-op vegetables. She's always been conscious of humanity’s impact on the environment. She hopes to eventually form a career as a way to advocate her ethical & sustainability principles.