Orzo Insalata Estivo | Summer Orzo Salad

Orzo is a pasta shaped like a grain of rice and is an extremely versatile pasta to cook. It is often added to soups to Italy. As much as I enjoy eating Orzo hot, it is especially tasty mixed in with different vegetables to create a cold salad like this Orzo Insalata Estivo, Summer Orzo Salad. It is the perfect dish on a warm day. Be sure to serve a chilled glass of Madrevite Cosa Gamay with this refreshing and satisfying salad.

Receipt Date: September 14, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1/2 pound Orzo

1 Cucumber, peeled, quartered, and cubed

1/2 pint Cherry Tomatoes, halved

3 Green Onions, sliced, white part only

1/4 cup Fontina Cheese or Violife Plant-Based Feta Cheese, cut into cubes

4 tablespoons EVOO

3 tablespoon Red Wine Vinegar

Pinch of Sea Salt to taste

Freshly Cracked Pepper to taste

Handful of Italian Parsley, chopped

Directions

Bring a large pot of water to a boil. Add a pinch of sea salt and the Orzo, cook until al dente as directed. In the meantime, add the cucumber, tomatoes, onions, cheese, and parsley to a large bowl, toss gently to combine. When Orzo is al dente, drain in a colander and rinse with cold water. Add Orzo into the bowl along with the EVOO and red wine vinegar. Toss until well mixed. Serve chilled or at room temperature.