|A delightful and refreshing salad that will|
quickly become a family favorite...
I found that my photograph and recipe were featured at
Frugal Cafe Blog Zone on 5-25-13 with a nice write-up
Prep: 5 Mins. |
Cook 8 to 10 Mins.
Posted by Sandra
1/2 pound orzo
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 fresh lemon, zested, and juiced
½ teaspoon sweet basil
¼ teaspoon dried oregano
½ teaspoon garlic powder
½ cup chopped zucchini
1/2 cup chopped bell pepper (red, orange, or yellow)
2 green onions, sliced
1/2 cup chopped, pitted black or calamata olives
1 cup grape or cherry tomatoes, cut in half (or quarters if large)
½ cup cucumber, peeled, deseeded, and chopped
1/4 cup chopped fresh parsley
¼ cup parmesan cheese, grated
Kosher salt and ground pepper, to taste
Cook the pasta until al dente in a large pot of boiling and lightly salted water for about 8 to 10 minutes. Drain the pasta, and transfer to a large non-reactive mixing bowl (glass or ceramic), and add the olive oil, vinegar, and lemon juice, basil, and oregano, and then stir to combine. Add the zucchini, bell pepper, green onions, olives, tomatoes, and parsley, and parmesan cheese; folding to combine. Season with kosher salt and ground pepper, to taste. Serve warm, at room temperature, or cold. – Enjoy!
Tip: I tend to change out the veggies as to what I have on hand when making this recipe, i.e., adding marinated artichokes, freshly chopped spinach, using red onions versus green onions, using couscous versus orzo, etc.