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.