Orzo Veggie Salad
ORZO VEGETABLE SALAD
For the Dressing:
1/4 cup extra virgin olive oil
1 clove fresh garlic; finely chopped
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon-style mustard
1/4 cup red wine vinegar
Place all the ingredients in a blender and pulse until well incorporated. No blender? No problem! Simply mix or shake the ingredients until thoroughly blended.
For the Salad:
1 1/2 cups uncooked orzo pasta
1/2 cup grape tomatoes; halved
1 cucumber, seeded and diced
1/4 red onion; diced
1/2 red bell pepper; chopped
1/2 zucchini and/or summer squash, diced
1/2 cup cheese (crumbled feta or shredded mozzarella work very well)
5-10 green or black olives, drained and halved
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain.
2. In large bowl combine pasta, tomatoes, veggies, cheese and olives. Toss with dressing and chill for at least one 1 hour in the refrigerator.