Orzo and Vegetable Salad

I invited the Queen to come over again, since it was yet again time to be creative with leftovers. This one was an easy transformation, so the Queen and I didn’t have to work too hard for this one. I used all my leftover orzo and marinated vegetables from the last time Noah and I were cooking together, Greek Chicken Meatballs in Lemon Cream Sauce, Vegetable Kebabs and I turned it all into a cool summer salad.

I had cooked orzo and some marinated vegetables that I tossed together, along with some tiny tomatoes and some sliced olives. I used the marinade for the vegetables as my sauce too, since it was just Italian dressing. It gave the orzo salad a nice little tang. The vegetables consisted of red onions, zucchini, yellow crookneck squash and red bell peppers.

I added a little more fresh ground pepper, and Voila! My salad was done. This delicious, healthy salad can be eaten cool or warmed, depending on what you are serving it with. If you like feta cheese, you can toss some in your salad as well.

I made an herbed tomato vinaigrette that I used as my marinade for shrimp. Shrimp Kebabs with Tomato Vinaigrette I par cooked some bacon and wrapped my shrimp, then I skewered and grilled them and served them alongside my orzo salad, with pita bread and hummus, and a cool crisp white wine on the side. This was a perfect summer meal to help beat the heat.

As I often say, sometimes the best meals are the simple meals. Delicious doesn’t have to be fancy, though fancy is good too. 🙂

Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.