Thursday, September 5, 2013

Lemony Orzo Veggie Salad

I sound like a broken record I'm sure, but these days time just seems to evaporate.  I have these grand plans to cook each night but suddenly B is walking in the door, and the boys and I have yet to even think about dinner.  All that to say, when I do cook, I'm looking for quick and easy recipes.

My mom made this incredible orzo salad while she was here. Not only was it super easy and really tasty, but it kept really well.  Gotta love some good leftovers!

Lemony Orzo Veggie Salad
adapted from Cooking Light


3/4 cup uncooked orzo
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic
1/4 teaspoon honey
1/8 teaspoon freshly ground black pepper
1/2 cup diced English cucumber
1/2 cup chopped red bell pepper
1/3 cup thinly sliced green onions
1 tablespoon chopped fresh dill
2 ounces crumbled goat cheese {about 1/2 cup}


1. Cook orzo according to package directions, omitting salt and fat.  Drain and rinse with cold water, drain and place in large bowl.
2. While the orzo cooks, combine lemon rind and next 6 ingredients {through black pepper}, stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat.  Add next 4 ingredients {through dill}; toss gently to combine. Sprinkle with cheese.

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