Orzo Salad with Summer Vegetables

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AuthorSheenaCategory, , DifficultyBeginner

An elegant looking pasta salad that you can whip up in no-time.  This pasta salad is super Quick and Easy.....A light & Healthy family-friendly meal perfect for lunch or  a side dish.  Although Orzo is a pasta it is never heavy, my family loves this light little pasta salad.  This dish can be served at room temperature or can be eaten cold, making it  perfect for all those Summer BBQ's.  The perfect way to use all those extra veggies that we have laying around.  Substitute any veggies that you have.  ENJOY!! 

Yields7 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients:

 1 cup Orzo, uncooked
 ½ Zucchini, diced
 ½ Summer squash, diced
 ½ Asian eggplant, diced
 1 small red onion, diced
 4 Small Campari tomatoes
 1 handful of basic, cut chiffon style
 3 oz baby spinach, chopped
 1 Garlic clove, minced
 2 oz Fresh mozzarella, diced
 1 tsp Extra Virgin Olive Oil (EVOO)
 2 tbsp Mediterranean spiced sea salt (McCormick)
 2 tbsp lite red wine vinegar
Optional
 Crushed red pepper flakes

Directions:

1

Cook Orzo according to package instructions and set aside.

2

In a wok over high heat; add the EVOO, onions, garlic and saute until tender.

3

Add Zucchini, Squash, Eggplant and Mediterranean seasoning; saute until tender (2-3 min)

4

Add Warm/Hot Cooked Orzo, then Tomatoes,Spinach, Basil, Mozzarella and turn off stove.

5

Add the red wine dressing and toss to combine

Optional
6

Add crushed red pepper flakes

7

Serve at room temperature or Store in Fridge & Serve Cold.

Nutrition:

Nutrition Facts

Serving Size ½ cup

Servings 7


Amount Per Serving
Calories 151
% Daily Value *
Total Fat 3.7g6%
Total Carbohydrate 23.5g8%
Dietary Fiber 2.4g10%
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 cup Orzo, uncooked
 ½ Zucchini, diced
 ½ Summer squash, diced
 ½ Asian eggplant, diced
 1 small red onion, diced
 4 Small Campari tomatoes
 1 handful of basic, cut chiffon style
 3 oz baby spinach, chopped
 1 Garlic clove, minced
 2 oz Fresh mozzarella, diced
 1 tsp Extra Virgin Olive Oil (EVOO)
 2 tbsp Mediterranean spiced sea salt (McCormick)
 2 tbsp lite red wine vinegar
Optional
 Crushed red pepper flakes

Directions

1

Cook Orzo according to package instructions and set aside.

2

In a wok over high heat; add the EVOO, onions, garlic and saute until tender.

3

Add Zucchini, Squash, Eggplant and Mediterranean seasoning; saute until tender (2-3 min)

4

Add Warm/Hot Cooked Orzo, then Tomatoes,Spinach, Basil, Mozzarella and turn off stove.

5

Add the red wine dressing and toss to combine

Optional
6

Add crushed red pepper flakes

7

Serve at room temperature or Store in Fridge & Serve Cold.

Orzo Salad with Summer Vegetables

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