The summer picnics are stacking up, and Herbed Orzo Salad is one of my favorite recipes to bring to pot lucks and other outdoor parties. Because the only dairy is feta cheese, I’m not as worried about spoilage–although I am a fanatic about not leaving food out in the sun. This is an easy dish to make and is perfect to bring to the pool for an afternoon snack, or to make as an easy, inexpensive side dish. It goes well with all types of meat and fish, and it can also be adapted for most dietary restrictions. I hope you enjoy this dish and these last few weeks of summer!
KINGSMILL REHEARSAL DINNER MENU SERIES
Welcome to my Kingsmill Rehearsal Dinner Menu series inspired by the fictional wedding celebration in my two new stories, A Room with a Groom (from Save the Date Anthology) and Luke’s Last Love Kiss (from Finding Forever Anthology). This blog series brings the charm of small-town Kingsmill to your summer table.
Both love stories unfold in the heart of the Virginia mountains, and each features a rehearsal dinner held near the town’s historic 18th-century mill, along the Shenandoah River. For the next few weeks, I’ll be sharing the seasonal recipes from that riverside celebration and today’s recipe uses fresh basil from my garden and whole wheat orzo, one of the few pastas I still eat.
Herbed Orzo Salad
Ingredients
- 1/2 lb whole wheat orzo pasta (8 oz box)
- 1 cup cherry tomatoes halved
- juice of 1 lemon
- zest of 1 lemon
- 1/2 cup olive oil
- salt and pepper to taste
- 1/2 cup chopped basil more for garnish
- 4 oz crumbled feta cheese
- 1/2 cup black olives pitted and halved (optional)
Instructions
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Cook the orzo pasta according to the directions on the package. Drain and transfer to a serving bowl.
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Stir in all the other ingredients, keeping out some of the basil for garnish. Adjust the seasonings for taste. Cover and chill for at least 2 hours.
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Serve with basil garnish.
