Summer is my favorite time of year. Everything inside of me comes alive when the sun is warm and the days are long. I adore summer fruits like watermelon and nectarines and can’t get enough basil and cucumbers. The best thing ever is when it is so warm out that you only crave cold salads for meals. It is the exact same feeling I get during a Michigan January when I only crave soup and chili. Here is an amazing Orzo salad that Sandy made for dinner. You will love it.
Orzo Salad by S. Boulton
8 oz of dried Orzo
1 cup of yellow peppers (orange, red or green would work too)
1 cup of chopped cucumber, preferably seedless, partially peeled to leave some of the green color
1/2 cup of olives sliced thinly (I used a combo of green and black olives this time, but have used calamatas and loved it)
1/4 cup finely chopped carrots
1/2 cup of chopped fresh basil
1/4 cup of chopped fresh parsley
4 Tblsp+ of balsamic vinegar (you may need to add more after the salad rests)
1/4 cup+ of garlic olive oil (you may need to add more after the salad rests). We used a flavored brand of olive oil called Kenzoil that has garlic and pesto seasoning in it, it’s perfect for this salad.
2 tsps salt (more or less to taste)
2 tsps pepper (more or less to taste)
Make it happen:
Prepare the orzo as directed, drain and rinse with cold water. After it cools for a bit, place in large bowl and toss with all the other ingredients. Refrigerate for at least 2 hours.
Enjoy for breakfast, lunch and dinner. We did!
Tags: 30 day challenge, compassionate eating, dairy free, going veg, Morningstar Farms, orzo salad, trying vegan, trying vegetarian, vegan, vegan challenge, vegan experience, vegan recipe, vegetarian recipe