Light Orzo Salad

Name: Light Orzo Salad
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 Cup Orzo; 1 Cup Mushrooms, cut into small pieces; 1 Zucchini, cut into small pieces; 1/4 Cup Crumbled Feta; 3/4 Cup Olive oil; 1/4 Cup White Wine vinegar; 1 Tbsp Lemon Juice; 1 Tsp Dried Oregano; 1 Tsp Garlic, minced; 1 Tsp Honey; 2 Tbsp Fresh Parsley, chopped

The Pineapple Cooks @cook_27134264

Chicago, IL

Orzo is one of the things you can pair with anything. This salad is a good side dish to any dinner. It works perfectly as a salad for lunch or to snack on during the day. Enjoy

The Pineapple Cooks @cook_27134264

Chicago, IL

Orzo is one of the things you can pair with anything. This salad is a good side dish to any dinner. It works perfectly as a salad for lunch or to snack on during the day. Enjoy

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Ingredients

30 min

4 servings

1 CupOrzo
1 CupMushrooms, cut into small pieces
1Zucchini, cut into small pieces
1/4 CupCrumbled Feta
For the Vinaigrette
3/4 CupOlive oil
1/4 CupWhite Wine vinegar
1 TbspLemon Juice
1 TspDried Oregano
1 TspGarlic, minced
1 TspHoney
2 TbspFresh Parsley, chopped

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Steps

30 min

1

Cook the orzo according to the package instructions. Meanwhile, heat a drizzle of olive oil over medium heat. Add the mushrooms and zucchini, season with salt and pepper and cook for about 10 minutes, stirring occasionally. Add the garlic and cook another 2 minutes until fragrant. Remove from heat.
2

Make the vinaigrette. Whisk all the ingredients for the vinaigrette in a small bowl.
3

When the orzo is done, drain and transfer to a large bowl, add the veggie mix to the bowl and drizzle with some of the vinaigrette. Don't use all of it at once so you can adjust the taste easily. Mix well and adjust the salt and pepper. Enjoy!