Jane Windham’s recipe for Lemony Garden Fresh Orzo Salad
This lemony orzo salad is great any time of the year but it really shines when garden fresh veggies are so abundant.
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings 12
Ingredients
• 1 16 ounce box of orzo
• 1 cup cherry or grape tomatoes halved
• 3 small cucumbers peeled and chopped
• 2 2.25 ounce cans sliced black olives drained
• 1 7 ounce jar pitted kalamata olives drained
• 1 large onion chopped
• 1 6 ounce package feta cheese crumbles
• 3 medium green peppers chopped
• 2 tablespoons fresh basil minced
• 2 tablespoons fresh parsley minced
For the dressing
• 1 garlic clove minced
• 1/2 cup fresh lemon juice
• 1/2 cup extra virgin olive oil
Instructions
1. Cook the orzo according to package directions. Drain but do not rinse. Put the drained orzo into a large mixing bowl.
In a small bowl, add the minced garlic and the lemon juice. Whisk in the olive oil.
Pour the dressing over the warm orzo and stir to evenly coat the orzo with the dressing.
Add the rest of the ingredients to the bowl with the orzo and mix thoroughly.
Chill in the refrigerator for a few hours before serving.
Recipe Notes
Keeps well in the refrigerator for 3-4 days.
See more from Jane Windham at Cottageatthecrossroads.com.