Summer Orzo Pasta Salad
Summer is right around the corner and nothing tastes better on these hot summer days than a delicious, light, and tasty Summer Orzo Pasta Salad!
I find inspiration for my recipes at places like the pre-made foods section at my local grocery store and restaurant menus; besides of course the obvious…Pinterest!
Once I find a dish with most ingredients I like, I tweak it to my taste. This is exactly how I came up with this fresh take on a Greek Orzo Salad.
Greek Orzo Salad is not my favorite. There are some aspects of the dish that I do like. This is when I decided to try my hand at my own version. And I have to admit; my summer orzo pasta salad turned out pretty darn good!
This pasta salad is both beautiful and flavorful with the scrumptious tanginess of the goat cheese and the vibrant colors of the red, orange, and yellow bell peppers, plus the tangy sweet dressing.
Instead of using kalamata olives (I hate olives) which are traditionally in a Greek Orzo Salad, I used green grapes! The green grapes give a yummy sweetness to the dish!
The best part about this salad is that you can eat it as a side or as a meal just adjust the ingredient amounts accordingly!
- For the pasta:
- 1 box orzo pasta
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- Goat cheese (I bought already crumbled goat cheese)
- Parsley
- Green grapes
- For the Dressing:
- ½ olive oil
- ½ balsamic vinegar
- 1 tbsp sugar
- 1 tsp oregano
- 1tsp dried basil
- ¼th of a lemon (squeeze right into dressing mixture)
- Cook pasta as normal, then let cool.
- Dice red, yellow, and orange bell peppers.
- Cut up grapes into 4ths.
- Cut up parsley.
- Crumble goat cheese if it's not already.
- Once pasta is cooled, place in medium to large size bowl and add your peppers, grapes, parsley, and goat cheese.
- Add your dressing and mix everything together.
- Serve and Enjoy!
This Orzo Salad will have you friends wanting seconds and asking for the recipe for themselves!
Until next time,
