Orzo Veggie Salad

Orzo Veggie Salad






​Prep Time: 15 Min
Cook Time: 10 Min

Yields: 4 Servings

WHAT YOU NEED

• 3/4 C Dry Orzo Pasta
• 1 Pint Grape Tomatoes
• 1 Bell Pepper, chopped
• 1/2 English Cucumber, cut into half moons
• 1/2 Bunch Green Onions, sliced
• 100g Feta Cheese, crumbled
• 1/2 C Fresh Parsley, chopped
• 1 Tbsp. Fresh Basil, chopped
• 1 Tbsp. Sundried Tomatoes packed in oil, chopped
• Pink Salt

DRESSING

• 2 Tbsp. EVOO
• 1 Tbsp. Sundried Tomato Oil
• 1/2 Lemon, juiced
• 2 Tbsp. Red Wine Vinegar
• 2 cloves Garlic, crushed & pressed
• 1 Tsp. Dry Oregano
• Pinch Red Pepper Flakes
• 1/4 Tsp. + Pink Salt

DIRECTIONS

• Preheat your oven to 400 F.
• Add the tomatoes to a parchment lined baking sheet and drizzle them with EVOO. Season the tomatoes with salt and pepper flakes, toss, and place in to the oven to bake. Bake 12 minutes, flip / toss, and continue baking another 5ish minutes until wilty and ready to burst. Remove from oven and set the tray on to a wire cooling rack to cool down.
• Bring a large pot of cold, salted water to a boil. Once boiled, add the orzo and cook to al dente according to package directions. Strain and let cool while you prep everything else.
• Whisk the ingredients for the dressing together and set it aside. Alternately, you could use a personal blender to combine the vinaigrette as well.​

• For the salad, add all of the veggies / herbs including the roasted tomatoes to a mixing bowl. Add the cooked orzo, crumbled feta and then half the vinaigrette. Toss to combine before adding the remaining vinaigrette and tossing until everything is nice and coated. 
• Transfer to a serving bowl and serve immediately or refrigerate until needed. Make sure to take the salad out of the fridge 10ish minutes prior to service as vinaigrettes tend to taste their best NOT cold. ENJOY!

HAPPY VEG