Orzo Summer Veggie Salad

Donna Delahanty

1/2 cup Orzo pasta
half of a bunch of fresh spinach
1/4 cup chopped white onion
1/2 orange bell pepper
1/2 cucumber, peeled and chopped
salt and pepper
1/2 tsp. dried basil
1 tsp. dried parsley
garlic powder (to taste)
olive oil
lemon juice

Cook Orzo according to package directions; drain well and toss with 1 tablespoon olive oil. Cool throughly, place in refrigerator. When pasta is chilled, wash and dry spinach. Chop coarsely and add to pasta. Add chopped bell pepper, cucumber, spices, salt and pepper to taste, about 2 tablespoons olive oil and 2 tablespoons fresh lemon juice. Chill in refrigerator until serving time, tossing now and then. Makes 4 servings and recipe can be doubled.

Yummy on a hot day with a roasted chicken (get one from the grocery store for ease) and sliced fresh tomatoes!

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