Mediterranean orzo salad

By: Laura Burk MPH, RD, LDN

www.elb-consulting.com

2 cups orzo (may also use brown rice**)

1 green Italian zucchini, chopped into small dice

1 red bell pepper, chopped into small dice

6 ounces cherry tomatoes, about 1cup

2 cups baby spinach leaves, about two handfuls

For lemon vinaigrette

1 lemon juiced to yield ¼ cup and zested

2 garlic cloves, minced

1 teaspoon Dijon mustard

¼ teaspoon kosher salt

½ teaspoon black pepper

1/3 cup olive oil

For Mediterranean orzo

  1. In a medium saucepot, bring water to a boil with two heavy

pinches of salt. Add orzo and cook until aldente, about 6‐8

minutes – drain and pour into a medium bowl. **For brown

rice version, start with 2‐3 cups cooked brown rice.

  1. Add zucchini, red bell pepper, and tomatoes to the orzo ‐ toss

with vinaigrette to taste.

  1. Just before serving adjust vinaigrette (pasta soaks up the

vinaigrette while it sits) and mix in the spinach leaves.

 

For lemon vinaigrette

In a small bowl mix together lemon juice, lemon zest, garlic, Dijon,

salt & pepper. Slowly whisk in the olive oil in a thin stream until

Smooth. Or Mix all the ingredients in a jar with a lid (Mason jar) and shake well.

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