Orzo Salad
Jennifer Mosinski
Ingredients
- Dressing:
- ¾ cup freshly squeezed lemon juice
- ¾ cup balsamic vinegar
- ¼ cup red wine vinegar
- ¼ cup minced fresh thyme (or 2 tablespoons dried)
- ¼ cup minced fresh basil
- 2 cloves garlic, minced
- 1 tablespoon salt
- 2 cups olive oil
- ¼ cup walnut oil
- Salad:
- 2 1-pound boxes orzo pasta
- 4 medium tomatoes, diced
- 4 cups dried cranberries
- 4 yellow bell peppers, diced
- 2 red bell peppers, diced
- 2 bunches basil, minced
- 1 cup Kalamata olives
- 1 cup crumbled feta cheese
- 1 cup diced red onion
- 1 cup diced artichoke hearts
- ¾ cup capers
Directions
- Mix lemon juice, balsamic vinegar, red wine vinegar, thyme, 1/4 cup minced basil, garlic, and salt together in a bowl. Slowly drizzle olive oil and walnut oil into lemon juice mixture while constantly whisking until dressing is smooth.
- Bring a large pot of salted water to a boil. Pour orzo into pot and cook until pasta is al dente, 7 to 10 minutes. Drain and run under cool water.
- Mix orzo pasta, tomatoes, cranberries, yellow bell peppers, red bell peppers, 2 bunches minced basil, Kalamata olives, feta cheese, red onion, artichoke hearts, and capers together in a bowl. Drizzle dressing over orzo mixture and stir until all ingredients are well coated.
Mealthy tip:
Any type of pasta can be used in place of the orzo. Couscous or rotini would be nice pasta varieties. If you are looking for a gluten-free version, try substituting rice for the orzo or use a sturdy gluten-free pasta. Add walnuts or pecans for a nutty crunch. Top the salad with sliced green onions or chives for added color and flavor.