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July 25, 2011

Orzo Vegetable Salad

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
¼ teaspoon

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.

Serves 6.

MF&L Staff at Maine Food & Lifestyle magazine.


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