If you follow me on Facebook HERE or HERE you know that last weekend I posted a picture of my absolute favorite salad to make in the summer -- this orzo salad is mayo-free, it's great for outdoor grilling and taking to parties. It's ALWAYS been a hit!! Lots of people wanted the recipe, so here it is!!
The great thing about this recipe is you can customize it any way you like..use more or less olives, more herbs, less cucumber, more dressing..it's really not fussy!
Ingredients
Salad:
1 lb package orzo
1 8 oz jar sun dried tomatoes (i like the flavor of the ones in olive oil but you want to go healthier, use without oil)
1 12 oz jar kalamata olives (halved or diced)
1/2 cup basil leaves, finely chopped
1/2 cup mint leaves, finely chopped
1 small cucumber, diced (optional)
2 cups cherry tomatoes, halved (optional)
Dressing:
1/2 cup red wine vinegar
1/4 cup fresh lemon juice (about 1 large lemon)
1 tablespoon honey
1/2 cup extra virgin olive oil
Salt and pepper to taste
Instructions
1. Cook orzo according to package instructions. Rinse to stop cooking and allow to cool.
2. Whisk all ingredients for dressing, taste and adjust flavors. Set aside.
3. In the meantime, add the sun dried tomatoes, olives, cucumber (if using) and tomatoes (if using) to a large bowl. Add cooled orzo.
4. Add as much dressing as you like and toss to coat.
5. Stir in basil and mint and toss. Cover with plastic wrap and chill until ready to serve!
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