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As the temperatures rise and summer unfolds, our culinary preferences shift towards lighter, more refreshing dishes that not only satiate our hunger but also invigorate our spirits. One such delightful dish that embodies the essence of summer is the Chilled Summer Orzo Veggie Delight. This vibrant salad showcases the playful interplay of flavors and textures, making it an ideal choice for picnics, barbecues, or simply a light lunch at home.

Cold Orzo Veggie Salad

Beat the summer heat with a refreshing Chilled Summer Orzo Veggie Delight! This vibrant pasta salad combines chewy orzo with a colorful mix of cherry tomatoes, cucumbers, bell peppers, and fresh herbs, all dressed in olive oil and lemon juice. Perfect for picnics, barbecues, or light lunches, this dish celebrates the best of seasonal produce. Quick and easy to prepare, it's a flavorful way to enjoy summer's bounty—ideal for sharing with family and friends!
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Ingredients
  

1 cup orzo pasta

2 cups water

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1 bell pepper (red, yellow or orange), diced

1 cup corn kernels (fresh or frozen)

1/2 red onion, finely chopped

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

1/4 cup olives, sliced (kalamata or green, optional)

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

Salt and pepper to taste

Instructions
 

Cook the Orzo: In a medium pot, bring 2 cups of water to a boil. Add the orzo and cook according to package instructions (usually about 8-10 minutes) until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

    Prepare the Vegetables: While the orzo is cooling, prepare the veggies. Chop the cherry tomatoes, cucumber, bell pepper, and red onion. If using, slice the olives and crumble the feta cheese.

      Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well emulsified.

        Combine Ingredients: In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, bell pepper, corn, red onion, olives, and herbs. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.

          Chill and Serve: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Chill in the refrigerator for at least 30 minutes to let the flavors meld. Before serving, sprinkle with crumbled feta cheese (if using) and adjust seasoning if necessary.

            Enjoy your vibrant and refreshing Cold Orzo Veggie Salad!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4