Orzo Vegetable Salad

This highly flavorful, zesty orzo vegetable salad is the perfect main course for a hot summertime evening or as a BBQ side dish.

*Disclaimer - This recipe was originally published in 2011. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

This colorful pasta dish is equally tasty served hot or cold.  The choice is yours depending on your mood...and of course, the weather.

SUMMERTIME ORZO VEGGIE SALAD     {PRINT THIS RECIPE}


1 pound baby Bella mushrooms, cleaned and sliced
4 medium zucchini, sliced
1-pint cherry tomatoes halved
1 large red onion, chopped
5 cloves garlic, minced
2 tablespoons olive oil
salt and pepper to taste
½ pound orzo pasta, cooked just shy of package directions
½ teaspoon red pepper flakes
1 tablespoon lemon zest
3 tablespoons fresh basil, chopped
¼ cup fresh Parmesan cheese


-Cook your orzo pasta, in boiling salted water while you chop and prepare your veggies. 
 -Drain the pasta and return it to the pot.  Set aside, but keep warm.
- Using a damp paper towel, wipe the mushrooms clean before slicing.
-Slice and chop the mushrooms, zucchini, red onion, cherry tomatoes, and garlic.

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