Italian Orzo Salad
This is a light and refreshing salad that goes great with about any summer meal or barbecue.
Servings: 6 cups
Calories: 174kcal
Equipment
- 3 quart sauce pan
- Cutting board and knife
- Large bowl and spoon
Ingredients
- 1 cup orzo uncooked
- 2 each roma tomatoes diced
- ½ each red bell pepper diced
- 1 each carrot grated
- ¾ cups Kalamata olives chopped
- 1 cup artichoke hearts chopped
Dressing
- 1 each small leek cut in ½ moons, or ½ red onion, diced
- 6 each large leaves of fresh basil sliced
- 2 handfuls arugula
- ½ each lemon zest and juice
- 1 tbsp white wine vinegar or white balsamic or champagne vinegar
- 2 tsp olive oil
- 1/3 cup parmesan shredded
- Salt and pepper to taste
Instructions
- Bring 2 cups of water to a boil, add 1 teaspoon sea salt and orzo. Reduce heat to medium high and cook until firm but not hard, about 8 to 10 minutes. Drain and stir into the dressing and arugula mixture (the warm orzo will wilt the arugula and help blend it into the salad). Put in the refrigerator while you are prepping the rest of the salad ingredients.
- While the orzo is cooking, whisk together the lemon juice and zest, vinegar, and olive oil.
- Stir in the leek, basil and arugula.
- Prepare the rest of the salad ingredients and add to the orzo and dressing. Taste and add salt or pepper if desired.
- Put in the refrigerator for another 30 minutes to cool completely.
- Enjoy!
Nutrition
Serving: 1cup | Calories: 174kcal | Carbohydrates: 23g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 681mg | Potassium: 98mg | Fiber: 3g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg