Fresh Orzo Veggie Salad
We’re big salad fans around here, but sometimes, when leafy greens aren’t on hand, we turn to orzo for a fresh twist. This hearty orzo salad is one of our favorites, and it’s endlessly adaptable. Pile in seasonal veggies from the farm, and it becomes a colorful, satisfying dish. Add grilled chicken or hard-boiled eggs, and you’ve got yourself a true “one-dish wonder.”
We also like to play with flavors swapping the lemon juice for balsamic vinegar for a richer tang, or white wine vinegar for a milder, slightly sweet note. Pair it with a slice of garlicky toast, and you’re meal-ready in no time. It’s simple, vibrant, and perfect for using what you have on hand!
Fresh Orzo Veggie Salad
Ingredients:
1 cup orzo pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1 kohlrabi, peeled and thinly sliced or cut into matchsticks
½ cup feta cheese, crumbled
1 15oz can black olives
¼ cup olive oil, avocado oil, or your preferred oil
2 tbsp lemon juice or vinegars
Fresh herbs, basil, dill, thyme, or parsely
Salt and pepper, to taste
Instructions:
Cook the orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain, rinse under cool water, and set aside to chill slightly.
Prep the veggies: While the orzo cools, halve the cherry tomatoes, dice the cucumber, and slice the kohlrabi into thin matchsticks.
Make the dressing: In a small bowl, whisk together the oil and lemon juice. Season with salt and pepper.
Assemble the salad: In a large bowl, combine the cooled orzo, tomatoes, cucumber, kohlrabi, and feta. Drizzle with the dressing, then add parsley and dill. Toss gently until everything is evenly coated.
Serve: Taste and adjust seasoning if needed. Serve immediately or chill for 30 minutes for flavors to meld.
Remember, to use this recipe as a guide and source your ingredients to
suit your diet needs and lifestyle choices!
