Orzo Summer Salad
contributed by the AICR

Great Mediterranean Flavor!

Orzo Summer Salad

Orzo Summer Salad is one of those vegetarian salads too good to pass up. Orzo isn’t yet widely used here in the States, but it does boast some interesting qualities. The shape of this pasta resembles grains of rice, but its name is the Italian word for barley. It is also sometimes known as risoni.

Closely related to couscous, it is often used interchangeably with barley, rice and other grains. But it is indeed a form of short cut macaroni - pasta. You can use it as a stand-alone dish or add it to soups, casseroles or salads (hence the Orzo Summer Salad recipe)! It is extremely popular throughout the Mediterranean, where it is valued for its versatility and its silky, shiny appearance when cooked.

Orzo Summer Salad


* 1 ½ cups cooked orzo (cook per package directions using vegetable stock in lieu of water)
* 1 cup canned chickpeas, drained and rinsed
* 1 small to medium red onion, minced
* 1 1/2 cups grape tomatoes, halved
* 1/2 cup fresh basil leaves, chopped
* 1 Tbsp. fresh mint
* 3 Tbsp. olive oil
* 2 Tbsp. fresh squeezed lemon juice with pulp
* 1 tsp. honey or 1/2 tsp. agave nectar
* Salt and pepper to taste

How We Make It

Combine orzo, chickpeas, onion, tomatoes, basil and mint in large salad bowl.

In small bowl, whisk together oil, lemon juice and pulp and honey. Add salt and pepper to taste.

Drizzle over salad. Serve at room temperature in individual salad bowls.

Makes 4 servings.

Per serving: 370 calories, 12 g total fat (0 g saturated fat), 59 g carbohydrate, 10 g protein, 6 g dietary fiber, 110 mg sodium.

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