« Chicken Pot Pie | Main | Dianne's Nachos »
July 25, 2007
Orzo Salad
This is a fast, easy dish that could easily feed a crowd! It's cool, fresh and delicious! It really hits the spot on a hot summer day!
What You'll Need:
2 cups of tri-color Orzo pasta, cooked according to package directions (Note: If you can't find tri-color then just use regular Orzo instead.)
1 cup of frozen peas
1 cup of frozen edamame
1 cup of frozen corn
1 carrot, shredded
1 cucumber, chopped
1/2 an onion, chopped fine (Note: I used a Vidalia onion, but a red onion would work just as well.)
1 - 15.5 ounce can of red beans, drained and washed
1/2 cup of Parmesan cheese, shredded
1/2 cup of rice wine vinegar
1/3 cup of olive oil
1 teaspoon of sea salt
1/2 teaspoon of black pepper
Cook Orzo according to package directions, drain and rinse in cool water to chill. Set aside.
In a large bowl toss peas, edamame, corn, red beans, cucumber, onion and carrots until mixed. Add parmesan and stir until incorporated. Slowly stir in Orzo until well mixed. Set aside.
In a bowl or mason jar mix oil, vinegar, salt and pepper. Whisk (or put the lid on the jar and shake) until incorporated. Pour over Orzo mixture and toss to coat. Chill for at least one hour before serving.
Notes: You can add tomatoes and/or avocadoes before serving. Do not add them into the salad itself because the vinegar will break down the tomatoes and the avocado will turn brown.
Posted by Dianne at July 25, 2007 12:06 PM
Trackback Pings
TrackBack URL for this entry:
http://www.diannesdishes.com/~dianne1/cgi-bin/mt/mt-t.cgi/257