Summer Tabouli Orzo Pasta Salad
Summer tabouli orzo pasta salad is packed with all fresh Mediterranean seasonal produce and loads of flavor. This is a perfect light lunch or meatless dinner, and it's delicious cold or hot!
Equipment
- Medium sized pot
- Sharp knife
- Cutting Board
- large serving bowl
Ingredients
- 1 cup orzo pasta
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 1 cup cherry or grape tomaotes finely chopped
- 1 cup English cucumber diced
- 2 cups parsley very finely chopped
- 1/2 cup mint very finely chopped
- 1/4 cup green onions finely chopped
- 1 cup arugula
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- feta cheese
Instructions
- Cook the orzo. Bring a pot of salted water to a roaring boil and cook the orzo until al dente, according to package instructions. Drain the pasta and set to the side.
- Make the tabouli. Finely chop the parsley, mint, and green onions and place them in the large serving bowl. Dice the cucumber and the tomatoes and add them to the bowl. Add the olive oil, lemon juice, salt, and pepper.
- Add everythign together. Place the orzo, arugula, and tabouli in the large serving bowl and stir to combine. Serve into individual bowls and top with feta cheese OR place in an airtight containter and place in the fridge. Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.
Tried this recipe?Mention @seasaltsavorings or tag us #seasaltsavorings!