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A perfect blend of refreshing and tangy! Crisp cucumbers, bell pepper and green onion give a perfect crunch to this orzo salad, with a dash of dill and lemon to top it off. Mushrooms add a hearty flavor, or can be left out for a cleaner, crisp dish.
Ingredients:
3/4 cups orzo pasta, cooked and drained (2 cups cooked)1/2 medium cucumber, halved lengthwise, seeded and diced
1/4 cup finely chopped mushrooms
1/4 cup chopped orange bell pepper
1 medium green onion, sliced
2 tablespoons chopped fresh dill
1/3 cup olive oil or light-tasting olive oil
1 1/2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/4 teaspoon salt
Preparation:
Blend all ingredients in medium bowl; toss to mix. Cover and refrigerate at least 30 minutes to blend flavors
Tip: For a decorative finish, sprinkle coarse salt on top of salad before serving.
The North American Olive Oil Association is committed to supplying North American consumers with quality products in a fair and competitive environment; to fostering a clear understanding of the different grades of olive oil; and to expounding the benefits of olive oil in nutrition, health, and the culinary arts. | © North American Olive Oil Association. All Rights Reserved.