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.
See ingredients, directions and pairings.
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
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.
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