Laura Rennie

summer orzo salad

Laura R.2 Comments
There is this orzo salad in the deli section of our grocery store that I can't resist. I buy a quarter pound of it every time I go to the store, and every single bite I take is followed with that closed-eye breathing-in reaction of pure enjoyment. It's not cheap, though, so I finally bit the bullet and bought all of the ingredients myself.

My only complaint about the deli version is that I would feel a bit guilty eating it because they reeally over-dress the salad, so I decided I'd go for a light coating and see if I still enjoyed the taste (I actually MUCH prefer it). This salad is so flavorful and refreshing. It would make a great side dish for a summer potluck or the 4th of July.

taken w/ Photo Booth because I can't find my camera cord
Giant Eagle's Laura's Summer Orzo Salad

8 oz raw orzo
1/2 medium to large cucumber, finely diced
1/2 red pepper, finely diced
1/2 medium red onion, finely diced
a handful of parsley, finely diced
1 4 oz container of feta cheese
1/4 cup ranch dressing
1/4 cup Italian dressing
a spoonful of mayo
salt and pepper

Cook the orzo as box directs and chop the veggies while the water boils/pasta cooks. Combine dressings and mayo in a separate dish. After draining the pasta, run cold water over it to cool it down. Mix the pasta and the dressing until coated (you can always add more dressing if it doesn't seem like enough), then stir in the veggies, parsley, the cheese (start w/ half the container and add to taste), and a touch of salt and pepper. Let the dish sit in the fridge for a few hours or overnight. Makes five 1 cup servings. **If you're making this for a potluck, it's so easy to double - make the whole package of orzo and use all of the veggies. Most people will eat only 1/2 or 3/4 cup.**