With this being Labor Day weekend and the unofficial end to summer (sad face), I thought that reposting this recipe for Orzo salad was fitting. It’s the perfect BBQ side dish and ideal to take to a friend’s house. It is truly refreshing and can be served cold or at room temperature so it’s very low maintenance for outdoor eating. I plan on doing my fair share of al fresco dining throughout the long weekend and wish for us all to have accommodating weather!
Summer Orzo Salad
1) Cook 1 cup of Orzo (found in the grocery store next to the regular pasta) according to package instructions. Rinse in cold water and place in serving dish.
2) Add 1/4 cup chopped sweet onion, 1/2 pepper (I had an orange one on hand), 2 cups of thawed frozen corn, 1 cup grape tomatoes, and 2 tbsp. of minced parsley and basil. Toss together.
3) In a sealed container shake together 3 tbsp. olive oil, 2 tbsp balsamic vinegar and a pinch of salt and pepper. Then toss to coat.
4) Serve immediately or refrigerate and serve chilled.