Orzo Pasta Salad

Orzo pasta salad is delicious anytime of year, but especially in the summertime, with the bounty of fresh produce available, its make ahead status, and portability for cook outs and potlucks.

Ingredients-

1 lb of orzo pasta, cooked to al dente, then rinsed and drained
1/3 to 1/2 cup olive oil
Vegetables for roasting including tomatoes, minced garlic and onions, and chopped celery
Fresh vegetables consisting of diced carrots, mushrooms, sliced black olives, and cherry tomatoes
1/2 cup feta cheese crumbled
3-4 slices of prosciutto ham diced
1/4 cup to 1/3 cup of white wine or champagne vinegar
Spice mixture like Mrs.Dash



Prepare orzo pasta, preheat oven to 375 F.

Toss the vegetables for roasting with 1 teaspoon olive oil, (more if needed depending on quantity), and add dash of salt and pepper. Roast veggies at 375 degrees F for 35 minutes. Set aside to cool after roasting.

Place drained pasta in bowl, add roasted and fresh vegetables, vinegar, olive oil, seasonings, cheese, and meat.

Stir thoroughly and refrigerate 2 hours, or overnight to allow flavors to penetrate the pasta.

Taste test and add more salt, pepper, spices, oil, and vinegar to suit your personal preferences before serving.



This salad is not only healthy and delicious, it is very versatile too. You can clean out your fridge of wilting vegetables, and also use pantry staples like olives, garbanzo beans, pine nuts, etc. Diced red onion, minced dill, salami, ham, parmesan, or blue cheese are also wonderful. Or you can make it meat and dairy free if desired. The choice is infinitely yours!



I hope you enjoy this recipe that gets better tasting after a day or two, travels well, and brings rave reviews.
Thank you so much and what types of ingredients do you favor in your salads and summer dishes?