Simple Meditteranean Orzo Salad

This is a perfect salad to make to accept in the fridge all calendar week for a quick tiffin or a dinner side. It is and then versatile, you lot tin pretty much add whatsoever mix-ins y'all desire! This is i of my favorite variations..I too brand a yummy 1 with grilled corn as well as basil in addition to tomato plant and a niggling balsamic vinaigrette. SO delicious in addition to summery.



For the salad:

1 c. orzo, cooked and cooled

i medium vine ripe Lycopersicon esculentum, diced

one (fourteen oz.) tin artichoke hearts, drained too quartered

i/4 c. chopped roasted carmine peppers

one medium ruby bell pepper, chopped

1/ii 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 cherry-red pepper flakes

juice of i lemon

ii T. blood-red vino vinegar

ane/three c. extra virgin olive petroleum

one/4 tsp. table salt

1/iv tsp. pepper

Toss all ingredients for the salad inwards a medium bowl. For the vinaigrette, combine all ingredients except for the olive fossil oil inwards a pocket-size bowl, easy stream in olive oil as well as whisk to combine. Pour over orzo salad as well as toss. Refrigerate until make to consume!



Sometimes the simplest foods are the best foods.