The weather here has been delightful. Warm, sunny days. Rainy, cool nights. Ohio is lush and green and happening!
I recently took a mini-trip to Tampa with my mom and was lucky enough to visit my best friend who ditched the winters to move there.
But back to salad right?…
Here she is, in all her glory! A beautiful, colorful salad perfect for potlucks or just a nice, light meal. This recipe is very customizable, as are all of my recipes, so feel free to jazz it up with different herbs and vegetables to make it your own. You can even add chickpeas, edamame, or any other protein of your choice to make this a hearty dinner salad.
Some of you may be wondering what orzo is. It’s just a different shape of pasta! Texturally it’s a delight so try it out sometime.
- 1 (1 lb) box Orzo Pasta
- ¼ cup Extra Virgin Olive Oil
- ¼ cup Freshly Squeezed Lemon Juice
- 1 teaspoon Lemon Zest
- 1 Tablespoon Agave Nectar
- 1 teaspoon Salt, plus more to taste
- 2 cups Chopped Tomato
- 2 cups Chopped Cucumber
- 2 cups packed Baby Spinach or Arugula
- 3 Tablespoons Chopped Parsley
- Boil and drain pasta according to package directions, keeping an al dente texture.
- Pour the hot, drained pasta into a large bowl and stir in the olive oil. Let cool to room temperature.
- Shortly before serving, stir in the lemon juice, zest, agave, and salt.
- Right before serving, stir in the vegetables and herbs.
- This recipe is lightly dressed, add more dressing and/or salt to taste. Also, feel free to jazz this recipe up with different herbs and vegetables to make it your own.
- Lemon juice will break down the vegetables so stir them in right before service.
- To make in advance. Chill the pasta dressed in olive oil only. Mix the remaining dressing ingredients and prep the vegetables and store separately. Stir everything together right before service.