Colorful Orzo Salad with Cucumbers, Cherry Tomatoes, and Bell Pepper

Colorful Orzo Salad with Cucumbers, Cherry Tomatoes, and Bell Pepper

Yield: 12 Servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

8 oz. uncooked Orzo (Use gluten free if avoiding gluten)

1 TBSP Extra Virgin Olive Oil for dressing salad

10 Cherry tomatoes (preferably various colors and shapes), halved

½ English Cucumber (hothouse), chopped into bite-size pieces

½ Orange Bell Pepper, chopped

10 Kalamata Olives, drained and sliced

Zest and juice of half a Lemon

¼ tsp Salt and more to taste

½ tsp Pepper and more to taste

½ tsp dried Oregano

*Grated Parmesan for serving if desired (plant-based Parmesan if avoiding dairy)

Directions:

1.       In a serving bowl, zest and juice the lemon. Then add salt, pepper, dried oregano, and 1 TBSP of olive oil. Whisk together.

2.       Cook orzo according to package directions.

3.       Once the orzo is cooked, drain, rinse with cold water, and add to the serving bowl. Toss with the dressing, then add all other ingredients. Toss to combine.

4.       Taste to check seasonings and adjust if needed.

5.       Chill in the refrigerator for at least 30 minutes. This can be made the night before for convenience.