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Orzo Summer Salad

Orzo Summer Salad

Name: Orzo Summer Salad
Yield: 6 servings
Ingredients: 500 g uncooked pasta orzo; 1 small onion, finely chopped; ½ cups sun-dried tomatoes, finely chopped; 1 red bell pepper, finely chopped; 1 yellow bell pepper, finely chopped; 1 cup english cucumbers, finely chopped; 200 g Tre Stelle® Bocconcini Pearls; 1 cup Tre Stelle® Crumbled Feta Cheese; 2 tbsp fresh lemon juice; ¼ cups extra virgin olive oil; 1 tbsp balsamic vinegar

15 mins

A cold salad for hot summer nights. This side dish has all the flavours of the season and reminds me of dinners shared outdoors with family and friends.

Instructions

- Cook the orzo in boiling water according to package directions. Drain and rinse under cold water. Transfer to a large bowl.
- Add the onion, sun-dried tomatoes, bell peppers, cucumber, bocconcini and feta to the orzo. Drizzle over lemon juice, olive oil, and vinegar. Toss to coat.
- Refrigerate the salad for 1 hour, or until chilled. Drizzle with more olive oil before serving.
Serve and enjoy!

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