We’re all for root vegetables but—let’s be honest—we can’t wait for summer salad season, with its fresh ingredients ready to be tossed with a tangy vinaigrette and enjoyed alfresco. It only follows, then, that this full-flavoured orzo recipe has us giddy at the thought of digging in.
- Prep time 25 minutes
- Total time 35 minutes
- Credits : Canadian Living
Ingredients
Salad:
Vinaigrette:
Method
In saucepan of boiling water, cook orzo according to package directions until al dente, 7 to 10 minutes (do not overcook). Drain and rinse with cold water; transfer to large bowl.
Add tomatoes, cucumbers, red and yellow peppers, green and kalamata olives, feta and red onion; mix gently.
In glass jar with lid, add olive oil, mayonnaise, white wine and balsamic vinegars, Dijon, shallot and oregano; season with salt and pepper. Close jar and shake vigorously until well combined. Pour vinaigrette over salad; toss to combine. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days. If salad seems dry after a few days, add a drizzle of olive oil to revive it.)
Nutritional facts Per serving: about
- Calories 490
- Total fat 27 g
- Saturated fat 6 g
- Cholesterol 15 mg
- Sodium 775 mg
- Total carbohydrate 50 g
- Fibre 4 g
- Sugars 5 g
- Protein 11 g
- Iron 2.9 mg
