Wednesday, March 18, 2015

Confetti Orzo Salad

I often make this fresh and delicious Orzo Salad all spring and summer. Each time I make the salad I throw in a different batch of vegetables.


1 1/2 cups uncooked orzo

1/4 cup olives, chopped

1/4 cup red onion, finely chopped

1 red bell pepper,  finely chopped

1 green bell pepper, finely chopped

1 yellow bell pepper, finely chopped

1 tablespoon lemon zest

1/4 cup freshly squeezed lemon juice

1 tablespoon honey

1 tablespoon sugar

1 tablespoon chopped garlic

salt and pepper to taste

1/4 cup extra virgin olive oil


Add the orzo to a pot of boiling water and boil until tender - about 10 minutes. While the orzo is boiling chop all of the vegetables.

I find chopping the vegetables mildly therapeutic. Put the chopped veggies into a large bowl. Whisk the lemon juice, lemon zest, honey, garlic, salt, pepper and olive oil in a small bowl.

Drain the cooked orzo and add it to the bowl with the vegetables. Pour the dressing over the salad and gently stir. This is a light and refreshing salad that is perfect for BBQ's!