Summer Orzo Salad

Summer Orzo Salad

Summer Orzo SaladSummer Orzo Salad

I get tired of the same old side salads so I created this lively Summer Orzo Salad that goes with just about everything.This salad is also great for a picnic or potluck because it doesn't contain mayo.

INGREDIENTS

1 Cup Cooked Orzo

1 Tablespoon Olive Oil

3 Large Chopped Shallots

1/4 Cup Fresh Lemon Juice

1 Cup Halved Grape Tomatoes

10 Sliced Radishes

1/2 Cup White Beans

1/2 Cup Chopped Fresh Basil

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1/4 Cup Prepared Italian Dressing

Cook the orzo in a large size pot of boiling water for 8 to 10 minutes until al dente.  I used a fancy black and white orzo, but you can use any kind that you like or have on hand.  Drain the orzo and drizzle on the olive oil.  Give a good stir so the olive oil coats all of the orzo.  Set aside.  In a small size bowl place the chopped shallots and pour the lemon juice over the shallots.  Let the shallots sit in the lemon juice for about 10 minutes.  In a medium size bowl add the tomatoes, radishes, white beans, kosher salt and pepper.  Drizzle the dressing over the vegetables and mix well.  In a large size serving bowl add the orzo.  Drain the shallots and discard the lemon juice.  Add the shallots to the orzo and give a good stir.  Now add the vegetable and dressing mixture and combine well.  Finally add the chopped basil and give another good stir.  Cover with plastic wrap and place into the fridge for 2 to 4 hours.  You can make this ahead and let it sit in the fridge overnight.  If you need to add more dressing feel free to do so, but you really don’t want this salad to be drenched in dressing as it really should just be moist.  When you are ready to serve remove from the fridge and serve immediately.  Serves 6

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