Summery Chopped Orzo Salad

Name: Summery Chopped Orzo Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 8 ounces orzo pasta, cooked and rinsed with cold water; 1 medium cucumber, peeled and diced small; 1 medium zucchini, diced small; 5 radishes, diced small; 1 small red onion, diced small; 1 large ear of corn, sliced off the cob (use canned if fresh not available); 1 roma tomato, diced small; 1/2 red bell pepper, diced small; 1 cup small tomatoes, quartered (depending on size); 1 lb mozzarella cheese, balls (Perlini); fresh basil, chopped; fresh parsley, chopped; fresh chives, chopped; 1/2 cup white balsamic vinegar; 1 teaspoon honey; 1 teaspoon Dijon mustard; 1 cup extra virgin olive oil; salt and pepper

Submitted by Columbus Foodie

"I needed a recipe that would use a bunch of veggies harvested from my garden, so I came up with this refreshing orzo salad that is both colorful and crunchy. A very refreshing vegetarian salad for those hot summer days."

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photo by Jonathan Melendez

Ready In:: 30mins
Ingredients:: 18
Serves:: 4-6

ingredients

8 ounces orzo pasta, cooked and rinsed with cold water
1 medium cucumber, peeled and diced small
1 medium zucchini, diced small
5 radishes, diced small
1 small red onion, diced small
1 large ear of corn, sliced off the cob (use canned if fresh not available)
1 roma tomato, diced small
¹⁄₂ red bell pepper, diced small
1 cup small tomatoes, quartered (depending on size)
1 lb mozzarella cheese, balls (Perlini)
fresh basil, chopped
fresh parsley, chopped
fresh chives, chopped
Dressing
¹⁄₂ cup white balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 cup extra virgin olive oil
salt and pepper

directions

Chop all veggies very small, and toss with cooked orzo.
Add cheese, and toss again.
Mix all dressing ingredients and shake hard in a container to emulsify.
Dress salad with as much dressing as you'd like. You won't necessarily use it all.
Chill and serve cold.

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Reviews

This was a great salad, especially the more it marinated. Great for taking in my lunch to work!

Family-Chefs
way too much orzo. I used 4 oz whole wheat orzo. For the dressing I cut it back to 3/8 cup EVOO and 1/4 cup vinegar, everything else I kept the same, except no radishes, yuck! DH loved it, ate 3 servings, can't imagine how oily it would have been if I used the whole cup

Denise P.
Will make this one again! Even though it called for 8 oz. of Orzo, don't be fooled because it makes a lot. I will serve it in a 2qt. bowl this evening. This is a keeper!

firsttuttle
I have made this salad, But I have not added Zucchini or Radishes to it. When I make it I will omit the cucumber and add the Zucchini and Radishes and I usually add Kalamata Olives to mine.

pixiedust911
Great side dish for summer. So refreshing. Was a hit at a family get together.

Anonymous

RECIPE SUBMITTED BY

Columbus Foodie

I'm a thirtysomething woman from Columbus, Ohio who has been married to my wonderful husband Paul for 10 years. I love to cook and take pictures, and have a food blog called Columbus Foodie at http://www.columbusfoodie.com/ <br> <br>I'm a recent college graduate, and currently don't work outside of the home. For fun, I enter sweepstakes, garden, read, craft and scrapbook, and watch bad TV. <br> <br><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg>

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