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Summer Orzo Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Lunch
Ingredients Method

Ingredients
  

  • 1 ½ cups orzo
  • 1 ½ cups cherry or heirloom tomatoes
  • 1 cup crumbled feta you can use any type of cheese such as goat cheese or fresh mozzarella, or vegan cheese to make this recipe vegan
  • 1 cup chopped cucumbers
  • 2 zucchinis cut into ¼ inch half-moon shapes and grilled
  • 8 oz salami chopped into large pieces you can use a vegan substitute or omit this step to make this recipe vegan
  • ¼ cup mint leaves chopped
  • ¼ cup basil chopped
  • ¾ cup kalamata olives, pitted and halved
  • Olive oil
  • Kosher salt black pepper
  • Red chili flakes
  • 2 cups water or chicken stock

Method
 

  1. In a large saucepan, bring the 2 cups of water or chicken stock to a boil and add the orzo and a pinch of salt
  2. Cook on a medium-low heat until the water has been absorbed
  3. Let it sit for about 5 minutes to cool and strain it
  4. In a large bowl, season the zucchini with a pinch of salt, a pinch of black pepper, and a pinch of red chili flakes, and drizzle some olive oil, and mix together
  5. In a ridge grill or regular frying pan, over a high heat, cook the zucchini until it softens a little, about 5 minutes. You don’t want it to cook too much or it will get mushy. Once cooked, let cool
  6. In a large bowl, add the veggies, the cheese, and the salami
  7. Transfer the orzo to the veggies and drizzle some olive oil. Mix together
  8. Serve as a side to fish or meat, or you can eat it as is for a healthy lunch or dinner