Today feels like summer and all I can think off is a refreshing, healthy summer salad. An Orzo Salad wins the listed options hands down. It is simple, light and packed with lemony flavors (and contains pasta… what’s not to love about it?) 😉
I love Orzo (look for it on the pasta aisle), when tossed with Feta cheese, red onions and cucumbers it makes a beautiful hearty dish that keeps well in the fridge. It can be served as a side meal or it can be The Meal. Pull me a bowl out of the fridge on a hot day like that and I’m in heaven!
This whole scenario activated my drool glands; I rushed into the kitchen and like an artist in the making, I mixed cucumbers, red bell pepper, mukimame (shelled edamame), Feta and a touch of thyme leaves for fun.
Looking at my bowl and thinking you gorgeous creature, I’m so ready to dig in and enjoy.
- 1 cup uncooked orzo
- 1 cup mukimame, cooked
- 1 cup chopped cucumber
- 1/2 cup crumbled feta cheese
- 1/4 cup diced red bell pepper
- 1/4 cup fresh thyme leaves, picked and washed
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon finely chopped fresh dill (optional)
- Salt and freshly ground black pepper, to taste
1. Cook orzo pasta according to package directions. Rinse with cold water
2. In a bowl, combine orzo, mukimame, cucumbers, feta, bell pepper, and thyme leaves.
3. Whisk together all the dressing ingredients and drizzle over the salad. Stir gently until all ingredients are well coated.