Saturday, May 5, 2012

Mediterranean Orzo Salad

Mediterranean Orzo Salad
(Recipe inspired from Pink Parsley)

  • 1 c. of orzo
  • 1 small onion; diced
  • 2 small zucchini, chopped
  • 1 cup of cherry tomatoes; halved
  • 1/2 c. of kalamata olives; halved
  • 2 cloves of garlic; minced
  • Salt & pepper to taste
  • Olive oil
  • 2 T. of balsamic vinegar
  • zest & juice of one lemon

  1. Saute zucchini & onion in olive oil (about 2 tablespoons) over medium high heat in a large skillet. Cook for about 5 minutes, or until tender. Add in garlic and & tomatoes, and cook for a few more minutes.
  2. Meanwhile cook orzo according to package directions & drain.
  3. Add the orzo, the zest zest a lemon over the pan, the juice of the lemon and the vinegar to the cooked veggies. Mix well. 

I served this as a bed for pesto-parmesan crusted fish (recipe found here) and this was absolutely delicious. Orzo is one of my absolute favorite ways to make a pasta salad, and the flavors in this were absolutely fantastic. The cooked vegetables gave off a good bit of liquid, but at the last minute I decided to add the vinegar and the lemon juice. This was a perfect side dish to the light & flavorful fish that we had as our main course.

This will definitely be in my summer side dish rotation!

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