This is a perfect salad to make to have in the fridge all week for a quick lunch or a dinner side. It is so versatile, you can pretty much add whatever mix-ins you want! This is one of my favorite variations..I also make a yummy one with grilled corn and basil and tomato and a little balsamic vinaigrette. SO delicious and summery.
For the salad:
1 c. orzo, cooked and cooled
1 medium vine ripe tomato, diced
1 (14 oz.) can artichoke hearts, drained and quartered
1/4 c. chopped roasted red peppers
1 medium red bell pepper, chopped
1/2 c. bocconcini (mini mozzarella balls), halved
10-12 fresh basil leaves, thinly sliced
For the vinaigrette:
2 cloves garlic, finely chopped
pinch of dried oregano
pinch of red pepper flakes
juice of 1 lemon
2 T. red wine vinegar
1/3 c. extra virgin olive oil
1/4 tsp. salt
1/4 tsp. pepper
Toss all ingredients for the salad in a medium bowl. For the vinaigrette, combine all ingredients except for the olive oil in a small bowl, slowly stream in olive oil and whisk to combine. Pour over orzo salad and toss. Refrigerate until ready to eat!
Sometimes the simplest foods are the best foods.
Made this recipe for company last night. Got rave reviews for it. Thanks Molly!
Spices in My DNA
I’m so glad you tried it and enjoyed it! Thanks so much! It’s one of my faves too 🙂