1666. Orzo Pasta Salad

I happily munched on this salad for multiple iftars during Ramadan. It was a refreshing change from cooked meals, and substantial enough to satisfy cravings and hunger simultaneously. The salad is packed with herbs and vegetables, and toasting the orzo before boiling it adds immensely to the flavor.

Ingredients:

1 1/2 cups orzo pasta

3 Tbsp olive oil

salt

For the salad:

1 cup canned cor, drained

1 cup diced red pepper

1 cup diced cucumber pickle

1 cup sliced green onion

1 cup sliced black olives

1 cup chopped parslet

1 cup chopped coriander

2 lemon, juice

1/2 cup olive oil

salt and pepper

Method:

In a pot, saute the orzo in the oil until starts to brown. Add the salt and plenty of water to look as per packet instructions. Drain when cooked and let cool enough to incorporate in the salad.

To make the salad, toss all the vegetables and herbs together, mix in the cooled cooked drained pasta. Dress with the lemon juice and olive oil, season with salt and pepper and serve. Great salad to make ahead as flavor develops as it sits.

صحة و عافية