Spring is officially here and the warmer weather has arrived and so has grilling season. I know you can grill all year long but I much prefer doing it in the warmer weather. This orzo salad is the perfect side dish to anything you’ll be putting on your grill.
It’s bright, fresh, colorful, easy to serve, and great for summer parties because you can leave it out and eat it at room temp and you don’t have to worry about it spoiling.
You might want to throw some colored bell peppers on the grill and cook them ahead before you assemble this salad. I usually grill a red, yellow and orange pepper ahead of time, a day or two before, the grilled peppers really give the salad a nice flavor.
And like I said this orzo salad goes with anything you put on the grill from seafood, veggies, pork, beef and chicken.
This will be your go to summer entertaining salad and side dish, hope you enjoy!
LIST OF INGREDIENTS, YOU CAN USE MORE OR LESS, DON”T WORRY ABOUT EXACT AMOUNTS. 1 lb. orzo pasta, cooked and drained and cooled 1 red yellow and orange bell peppers, grilled then diced a mix of green castelvetrano and either nicoise or kalamata olives, you can slice them in half 1 can of chick peas, drained and rinsed ½ can or so of canned artichoke hearts, drained red onion, chopped feta cheese, crumbled 1 or 2 handfuls of arugula lemon wedges for garnish
Toss everything together in a big bowl, adjusting for salt and pepper. FOR THE DRESSING /4 cup fresh squeezed lemon juice small grated garlic clove teaspoon of dijon mustard /3 to ½ cup of olive oil salt and pepper to taste Place in a jar and shake or whisk it all together until it all emulsifies You can double the dressing if you like if you don’t have enough
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