Orzo Salad Dreaming ☀️🍋 Sure, it’s October, but who says we can’t bring a little summer sunshine to our plates? 😎✨ This fresh orzo salad is bursting with bright cherry tomatoes, crisp cucumbers, briny olives, and creamy feta, all tossed in the most refreshing lemony vinaigrette. 💛 Perfect for when you need a light, zesty pick-me-up! 👌 Plus, the extra-virgin olive oil is packed with heart-healthy fats that support healthy aging for women over 50. ❤️👩🦳 Brighten up your day with every bite! 🌟
Get the recipe below 👇 or on my website along with other health benefits here: https://www.christineavanti.com/recipes/orzo-salad/
Ingredients for the Salad:
– 1 cup of orzo cooked
– ¼ cup cherry tomatoes, halved
– 1 Persian cucumber finely sliced
– ¼ cup Kalamata olives sliced in half
– ¼ cup Greek feta cheese, crumbled
Ingredients For the dressing:
– juice of one lemon
– ¼ cup extra-virgin olive oil
– 1 tablespoon sherry vinegar
– ½ teaspoon Dijon mustard
– 1 teaspoon honey
– ½ teaspoon salt
– ½ teaspoon pepper
– ½ teaspoon fresh oregano for garnish
Instructions:
Step 1 – Cook, orzo pasta, according to directions spread on a baking sheet. Let the orzo completely cool before adding fresh vegetables.
Step 2 – Combine all ingredients for the dressing in a small bowl set aside.
Step 3 – Combine cooked orzo with tomatoes, cucumber, olives, feta cheese and dressing. Toss well. Garnish with fresh oregano or parsley.
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