Summer Orzo and Vegetable Medley:
This creative pasta salad is perfect served cold on a hot summer day.My grandma made this for her annual bowling party, and she gave me what was left over. She added black olives, but I didn't have any, so I made it without the olives.
1 1/2 cups orzo, cooked according to package directions
1/2 cup zucchini, diced
1/2 cup green bell pepper, diced
1 tomato, diced
1/2 cup corn
1 tsp. fresh parsley, finely chopped
1 tsp olive oil
1 tsp italian dressing
1/4 tsp. garlic salt
Dash of black pepper
1. Cook the orzo according to package directions. Transfer it to a large bowl.
2. Add all of the other ingredients to the bowl. Toss to coat. Refrigerate for an hour or so to serve cold, or serve hot.
- Cook the veggies before adding them to the orzo: add zucchini, bell pepper, tomato, corm, and parsley to a medium saucepan and saute over medium-high heat for 5 to 7 minutes, and then proceed to step 2.
- Add olives or mild pepper rings to add a different flavor.