Heading to a cookout and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a summer dish.
Orzo Vegetable Salad
½ cup uncooked orzo pasta
3 plum tomatoes, chopped
1 cup marinated quartered artichoke hearts, chopped
1 cup coarsely chopped fresh spinach
2 green onions, chopped
½ cup crumbled feta cheese
1 Tablespoon capers, drained
1/3 cup olive oil
4 teaspoons lemon juice
1 Tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
2 teaspoons grated lemon peel
2 teaspoons rice vinegar
½ teaspoon salt
¼ teaspoon pepper
Cook orzo according to package directions.
Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese, and capers. In a small bowl, whisk the dressing ingredients.
Drain orzo and rinse in cold water. Add to vegetable mixture.
Pour dressing over salad; toss to coat. Chill until serving.
MF&L Staff at Maine Food & Lifestyle magazine.