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Orzo Salad
Makes 6-8 Servings
*1 pound orzo pasta
*1 pint grape or cherry tomatoes, halved
*1 seedless or English cucumber, peeled and diced
*1 medium red onion, large dice
*4-6 large fresh basil leaves, chiffonade
*3/4 cup Italian-style salad dressing (more to taste)
*Kosher salt and freshly ground black pepper
1Cook orzo pasta in salted boiling water according to package directions to "al dente" consistency. Drain through a strainer and cool.
2In a large serving bowl, toss orzo together with tomatoes, cucumber, onion and basil.
3Add enough salad dressing to coat and toss to combine. Season with salt and pepper to taste. Refrigerate 2 hours.
4Serve cold or at room temperature.