A light and delicious orzo salad with fresh veggies, feta cheese and a homemade vinaigrette. Make it the day before for a worry-free barbecue. And feel free to add the veggies you like or have on hand, see recommendations below.

I think most people know what orzo is, but for those who don't, it is basically a rice-shaped pasta that works well in soups and particularly in a pasta salad. So here is a recipe for one.

The "classic" orzo salad recipe includes orzo, feta cheese, pine nuts and briny black olives in a fresh mint vinaigrette, but you can really just treat it like a "regular" pasta salad. Keep your mayo off of this baby, it deserves a silky and herbaceous vinaigrette, some crunchy veggies and maybe some pine nuts, but I could not find any, so the crunch from the veggies will have to do. This recipe serves 6 - 8 people. Feel free to double up.

INGREDIENTS:

1/2 lb. orzo pasta, cooked and cooled
3 - 4 oz. crumbled feta cheese
1 cup finely chopped red, yellow and orange bell peppers (red onion works here, too!)
3 -4 stalks finely chopped green scallions
1/4 cup chopped black olives
1/4 cup toasted pine nuts

For the Vinaigrette:

1/3 cup best quality olive oil
2 T. red wine or white wine vinegar
2 T. lemon juice
zest of one lemon
1 T. finely chopped shallot
2 cloves finely grated fresh garlic
2 T. finely chopped fresh herbs - oregano, mint, thyme or a combo of all
Salt and pepper to taste

First, boil some salted water in a pot and cook the orzo pasta according to directions. When done, place in a colander and run cold water over to stop the cooking and let cool for a tiny bit.

Next, chop the veggies and crumble the cheese. Have all at the ready while you make the vinaigrette.

FOR THE VINAIGRETTE: Combine the oil, vinegar, lemon juice and zest, shallot, garlic and herbs into a mason jar or measuring cup and mix vigorously.

Now, add the pasta, veggies, olives and nuts into a mixing bowl and judiciously add the vinaigrette. It should not be swimming in dressing, though the pasta will drink it up! Stir, taste, add salt and pepper as needed and then chill. Once chilled for an hour or two, taste again. Adjust your seasonings (salt, pepper, vinaigrette and maybe lemon juice) until it tastes tangy and zingy! Chill until ready to serve. This salad will keep in the refrigerator for days, so feel free to make the day before.

You can add chopped mint (or other fresh herbs), cherry tomatoes, chick peas, cucumbers, red onion, etc. into this salad and it will be delicious. Leave out what you don't like, add what you do. Make it your own. It is a welcome change from the usual pasta salad and you and your guests will enjoy it! Happy barbecue season y'all!

Crunchy & Zesty Orzo Salad with Veggies Recipe