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Mediterranean Orzo Salad
TIPS FOR MAKING THIS RECIPE PERFECTLY
Dice the veggies very, very finely. Think baby bites – you won’t get it as small as the orzo but, you want to aim for uniformity.
Do not overcook the orzo – it needs to be al dente to hold up against the other ingredients.
You can absolutely use whole wheat gluten-free orzo (try DeLallo – they have both), just cook to their specifications to al dente.
Though you can gobble this up immediately, I highly recommend letting it marinate at least 2-3 hours after tossing all your ingredients together.
Orzo Salad is the perfect picnic potluck dish – there’s no dairy, so it holds up to outside temps!
Ingredients
  • 1.5 c orzo pasta
  • 1 tsp kosher salt, plus more to taste
  • 1 red pepper pepper, finely chopped
  • 1 orange bell pepper, finely chopped
  • ½ english cucumber, finely chopped
  • ½ red onion, finely chopped
  • 1.5 c fresh corn, raw or cooked, see notes
  • ⅓ c fresh basil, chopped
  • ⅓ c fresh parsley, chopped
  • ¼ c pine nuts, toasted
  • Ground pepper, to taste
  • subheading: Lemon Honey Vinaigrette:
  • ⅓ c extra virgin olive oil
  • ¼ c lemon juice
  • 2 tsp honey
  • 1 tsp dijon mustard
  • Pinch kosher salt
Steps
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