BETH COLLINS / KALAMATAS
Lemony Orzo Pasta Salad
1 lb cooked orzo pasta (al dente)
½ cup diced sundried tomatoes (dried not in oil)
1 cup fresh diced tomato
½ cup diced red onion
1 cup fresh diced veggies (zucchini, bell pepper, yellow squash, chopped spinach, etc.)
Zest and juice of three fresh lemons
1 Tbsp red wine vinegar
¼ cup shredded Parmesan cheese
¼ cup fresh chopped Parsley
¼ cup fresh chopped Basil
2 tsp fresh chopped Garlic
2 Tbsp olive oil
Salt and Pepper to taste
Chill orzo immediately after cooking. Mix together the first 5 ingredients. Toss ingredients together well.
Add the next 7 ingredients, making sure to add the oil at the very end. Season the salad with salt and pepper as needed.
Serve as is, or as a base for grilled salmon or tuna. This is also great tossed with fresh grilled or steamed shrimp. Enjoy!
