Cold Orzo Salad Recipe

1 1/2 cups orzo
Artichokes
Black olives
Chickpeas
Green Pepper

3/4 tablespoon dijon mustard
5 or 6 tablespoon olive oil
1 teaspoon vinegar
Juice of half a lemon
1 1/2 teaspoons of honey
1 1/2 tablespoons dried oregano
1 teaspoon of thyme
Pepper to taste
2 tablespoons parmesan cheese
1 clove of garlic, chopped

Cook orzo according to package directions. Cut veggies into bite sized pieces and set aside. Mix together rest of ingredients to make dressing. Combine orzo, veggies and dressing together and chill in fridge before serving.

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So, it’s summer time and sometimes you just need some kind of light salad or something that’s not heavy, right? That you can put in the refrigerator, just like a cold salad. So, we thought, how about like a pasta salad or maybe an orzo salad. Yes. Yum. So, I’m going to give you some ingredients here. Here’s what you’re going to need for this. On your wet parts, you’re going to need a little bit of Dijon mustard, about 3/4 tablespoon. Probably five or six tablespoons of olive oil. Uh you can use a little bit of vinegar, apple cider or white vinegar, how whatever you want to use or even some white wine or red wine vinegar. Then some fresh lemon juice. We took the juice from about a half a lemon. We’re going to do a teaspoon and a half of honey. One and a half tablespoon of dried oregano. Almost a teaspoon of thyme. That thyme is important in there. And as much tea cherry pepper as you want in there. If you want to put some Parmesan cheese in there, I’d put a couple tablespoons of that in there. Whatever suits you. And don’t forget one clove of garlic. Now, we decided that some other stuff would be good in there. And you tell us about what you put in there the other day. Okay. And I think you can pick whatever you like. And this is what we like. We have got a green pepper. I got some black olives, artichokes, chickpeas, some cucumbers, and some tomato that we just picked. Yeah. And you’re going to put tiny little pieces in. There’s kind of nothing’s going to overwhelm this, but when it all comes together, it’s just precious. The dressing is amazing. And we’re going to have this with our fish sandwich. Hey, you can’t stop us. We’re out of control. All right, you know what I better do? I better get our orzo going. That’s a cup and a half. Cup and a half. Now that makes almost, you know, we’re trying to get close to a Italian dressing and it’s kind of got that flavor. If you don’t want to make this what we’re making, I think a few red pepper flakes in there would be good too. Just a few. Just a couple. Just a few. All right. But you could use just some Italian dressing. Starbucks save you a step. But meanwhile, I’m going to put just a few. This farmer does not like a lot. That’s a lot. Just a little bit of red pepper flakes. That’s a lot of red pepper flakes. Pepper flakes. Okay. You just want the orzo for yourself. You know I won’t eat it. No, it won’t be hot. I promise you. Uhhuh. So, we’re not going to overload this. And you saw it was a cup and a half. It’s not going to make a huge salad. This is going to swell up a little bit. We want tiny little pieces. And if you don’t like any of these ingredients, you don’t have to put those in. It’s going to be a fun summer. We have a lot of fun things planned. We’re going to travel around some. We’re going to start doing some cooking for you guys out on the road. Will that not be fun? That will be fun. We don’t want to do a restaurant per se, but we are going to do some events and traveling around and we’ll let you know very soon when we’re going to do that cuz there’s nothing we like more. You know, obviously we’re cooking for a bunch of people right now for a television show. That’s right. But it’s so nice for you to be able to taste that. That’s right. So, be looking. Before long, we’ll be on the road just a little bit. We getting close. Mhm. Our orzo is ready. So, now what do we do? Well, do you want to add the dressing first or all your stuff? It’s up to you. I think let’s put the stuff in the dressing. What do you think? All right. So, how much of each? About half. Let’s start with about half. That’s not good. That’s good. All right. That’s good stuff, though. Artichokes. Let’s get some tomatoes. Tomatoes. Cucumbers. Peppers. Oh, man. Got that spoon. Let’s see how it looks. We might have to Oh, this is such a good little salad. So pretty. I think more tomatoes. Do you? We need more red. Yeah. Need more red. More cucumbers. It is nice to have your little garden right outside the door so you can have fresh stuff. We got a little herb garden out there, too. Oh, you need cheese. Little parmesan. Much as you want. That’s right. All right. While you’re stirring, I’m going to go ahead and start pouring dressing. How’s it? This smells so good. It does. It’s just summery. We’re going to let that chill, too. All right. What a beautiful salad. And you put it in a nice little container so I can pour it out and make it pretty later. A nice big measuring cup. Yes. What do you think? Good. I think it’s beautiful. I’m going to put that in the fridge. I’m very happy. Can’t wait to eat that. Yummy. We’ll start our salad. Try a little. Although, we got to say during the break, we snuck some out and had it. We did. It’s just a lovely summer. That is so good. That fresh cucumber delicious for just a little bit of crunch. Mhm. That’s a beautiful thing.