SUMMERY CHOPPED ORZO SALAD

Summery Chopped Orzo Salad image

I needed a recipe that would use a bunch of veggies harvested from my garden, so I came up with this refreshing orzo salad that is both colorful and crunchy. A very refreshing vegetarian salad for those hot summer days.

Provided by Columbus Foodie

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 18

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Ingredients

8 ounces orzo pasta, cooked and rinsed with cold water
1 medium cucumber, peeled and diced small
1 medium zucchini, diced small
5 radishes, diced small
1 small red onion, diced small
1 large ear of corn, sliced off the cob (use canned if fresh not available)
1 roma tomato, diced small
1/2 red bell pepper, diced small
1 cup small tomatoes, quartered (depending on size)
1 lb mozzarella cheese, balls (Perlini)
fresh basil, chopped
fresh parsley, chopped
fresh chives, chopped
1/2 cup white balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 cup extra virgin olive oil
salt and pepper

Steps:

Chop all veggies very small, and toss with cooked orzo.
Add cheese, and toss again.
Mix all dressing ingredients and shake hard in a container to emulsify.
Dress salad with as much dressing as you'd like. You won't necessarily use it all.
Chill and serve cold.

Nutrition Facts : Calories 1109.5, Fat 81.2, SaturatedFat 22.8, Cholesterol 89.7, Sodium 748.3, Carbohydrate 62.6, Fiber 4.9, Sugar 11.9, Protein 35.8

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