Vegetarian Cookbook for Beginners by Rockridge Press

Author:Rockridge Press
Language: eng
Format: epub
Publisher: Callisto Media
Published: 2013-01-14T16:00:00+00:00

Lemon Orzo Salad with Parsley

SERVES ABOUT 8

SERVING SIZE = ABOUT ¾ CUP

If you are looking for a refreshing side dish or salad, this lemon orzo salad with parsley is the perfect recipe. Made with tender orzo pasta and tossed with diced cucumber, red onion, and a lemon vinaigrette, this salad is sure to satisfy.

2 CUPS DRIED ORZO PASTA

1 CUP CHERRY TOMATOES, HALVED

1 STALK CELERY, DICED

½ SMALL RED ONION, DICED

½ SEEDLESS CUCUMBER, DICED

½ CUP FRESH PARSLEY LEAVES, CHOPPED

SEA SALT AND FRESHLY GROUND PEPPER

DRESSING

¼ CUP EXTRA-VIRGIN OLIVE OIL

¼ CUP FRESH LEMON JUICE

2 TABLESPOONS APPLE CIDER VINEGAR

1 TABLESPOON LEMON ZEST

Bring a pot of water to boil and add the dried orzo.

Cook the orzo until it is tender, about 8 to 10 minutes, stirring occasionally.

Drain the orzo and then rinse in cool water and set aside in a large bowl.

For the dressing: Whisk together the olive oil, lemon juice, vinegar, and lemon zest in a small bowl.

Stir the tomatoes, celery, red onion, cucumber, and parsley into the bowl with the orzo.

Stir in the olive oil mixture and toss to coat. Season with salt and pepper; serve immediately.

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