May 15, 2013
Tomato and Cucumber Orzo Salad Recipe
Have I ever mentioned how much I love salads?? They are one of my favorite side dishes, especially when grilling during the spring and summer!
This recipe is so light and delicious! It's easy to put together and would be great for a BBQ since there is no mayo in this recipe. This recipe is the best eaten right after you make it, but it also tastes pretty good the next day if you have to make it ahead of time. I would recommend if you do need it for the next day, you could mix everything together in a bowl except the dressing the night before, and add the dressing right before serving. Enjoy!!
Tomato and Cucumber Orzo Salad (print recipe)
What you need:
4 cups vegetable broth
1 1/2 cups orzo
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
1/3 cup fresh basil, chopped
2-3 cloves garlic, minced
2 cups baby heirloom tomatoes, halved
1 1/2 cups baby cucumbers, halved and sliced
salt and pepper as desired
In a medium saucepan, cook the orzo in the vegetable broth according to package directions. Drain and rinse with cold water.
In a blender or food processor, combine olive oil, vinegar, lemon juice, honey, basil and garlic until mixed well.
In a bowl, combine pasta, sauce mixture, tomatoes, cucumbers, salt and pepper. Refrigerate until serving!
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On the blog... one year ago: Save Your Scraps! How to Make Homemade Vegetable Stock
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