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Lemon Orzo salad

Lemon orzo salad – fresh, lemonny, lots of crunchy veggies and a fresh vinaigrette dressing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer
Cuisine: salad
Calories: 157
Ingredients Method Notes

Ingredients
  

  • ½ cup Orzo
  • 1 tbsp Lemon juice
  • ⅛ tsp Salt
  • 1 cup Red Bell Pepper chopped
  • 1 cup Yellow bell pepper chopped
  • 1 cup Red onions sliced
  • 1 Cucumber sliced
  • ½ cup Basil chopped
For the salad dressing
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Apple cider vinegar
  • ½ tsp Honey mustard
  • 1 tbsp Honey
  • Salt and pepper to taste

Method
 

  1. Add the pasta to a pan, add lemon juice and salt and 1/4 cup water. Stir and cook on medium heat until the water gets absorbed.Keep adding 2 tbsp of water at a time and stirring occasionally for about 8-10 minutes till the pasta is completely cooked.
  2. In a bowl, combine the EVOO, honey, honey mustard, apple cider vinegar, salt and pepper. Whisk well.
  3. Add all the fresh veggies to a salad bowl, and combine the cooked orzo with it. Mix well.
  4. Pour the salad dressing on top and mix again.
  5. Top with chopped fresh basil leaves and enjoy!

Notes

Cooking the orzo - Unlike while making risotto, you don’t need to stir it constantly. As it is made of flour, chances that the pasta will overcook in no time are fairly less. However, you must keep stirring to keep it from burning.