Tricolore Orzo Salad
Tricolore Orzo Salad
This tricolore orzo salad is a fan favorite throughout the year. Especially nice during warmer months and paired with grilled salmon, my tricolore orzo salad is one to consider adding to your rotation.
Salad Hack
Have fun riffing on the tricolore theme with other veggies, beans and pastas to create a recipe that's perfectly paired with your meal plan. These ingredients hold up for up to a week in the fridge!
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Tricolore Orzo Salad
With just a few ingredients you'll have a satisfying and beautifully balanced salad to serve as a main dish or side as you like.
Ingredients
- 1 c uncooked orzo pasta
- 1 c diced red bell pepper
- 1/2 c chopped Italian parsley
- 1 c sliced marninated artichoke hearts
- 1/2 c chopped fresh mozzarella cheese
- 2 TBS olive oil
- Juice squeezed from one small lemon
- Salt/Pepper to taste
Instructions
Start by boiling water to cook the orzo pasta.
Now chop/dice vegetable and place them in a bowl.
Add olive oil, lemon juice and salt and pepper to begin 'marinating' the veggies.
When orzo is cooked al dente, drain, rinse and cool.
Add orzo to the veggies and stir to combine. Add additional salt and pepper to taste.
Enjoy!
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