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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Orzo Salad with Vegetables Recipe

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This recipe for Orzo Salad with Vegetables is from The TANKERSLEY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup uncooked orzo pasta
3 plum tomatoes, chopped
1 cup marinated quartered artichoke hearts, chopped
1 cup coarsely chopped fresh spinach
2 green onions, chopped
1/2 cup crumbled feta cheese
1 tablespoon capers, drained - I use more

Dressing
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Directions:
Cook orzo according to the package directions in plenty of salted water.

Meanwhile, in large bowl, combine the tomatoes, artichokes, spinach and capers.

In a small bowl, whisk together the dressing ingredients. I put all dressing ingredients
in a small jar and shake - this is easier for me.

When the orzo is cooked, drain it in a colander and then run it under water slightly. Add the drained cooled orzo to the vegetable mixture.

Pour dressing over the salad and toss it well to coat. Chill until served
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
I really enjoy the freshness of this salad and that it is light.

 

 

 

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