Orzo & Vegetable Salad with Citrus Vinaigrette

Memorial Day weekend is the unofficial start of the summer season. The means a lot more sunshine and outdoor activities and more salads and lighter foods. After a morning round of golf for Larry and Mike, we got together for an early dinner and games at Mike & Lauren’s. Mike smoked/grilled some delicious BBQ chicken, Lauren made corn on the cob and I brought over an orzo & vegetables salad with a citrus vinaigrette and some baked beans. We kicked off the summer season with summer favorites.

Orzo & Vegetable Salad with Citrus Vinaigrette

This cool refreshing salad is super simple and is very tasty. It’s meant to take with you when you’re on the go. It’s perfect for picnics and BBQ’s alike. I loaded it up with lots of fresh vegetables, making it both colorful and healthy.

1 box cooked orzo, drained

1 tomato, diced

1/2 zucchini, diced

1/2 crookneck squash, diced

1/2 red bell pepper, diced

1/3 cup frozen corn

1/3 cup frozen peas

1/3 cup olives, sliced

1/3 cup green onions, sliced

fresh cilantro, parsley and/or lemon verbena, chopped

1/2 cup olive oil

2 TBSP lime infused olive oil, optional

1/4-1/3 cup lemon juice

2 TBSP lime vinegar, optional

salt & pepper to taste – I used both my lime and lemon infused salt

1 TBSP honey

Mix the oil(s), lemon juice, vinegar, salt & pepper, honey and chopped herbs together well and set aside.

Add some of the oil & vinegar mixture to a hot skillet and cook the peas, corn, peppers, and squash together for just about 3-5 minutes or just enough to soften them a bit.

Add all the vegetables to the cooked orzo and toss. Add the dressing and toss everything together again. Cover and chill for at least about 2 hours before serving along side your favorite summer meals and enjoy.

This cool salad is light and refreshing and perfect for summer.

Have a great day and make everyday great. Life is short. Live life to the fullest and make the most out of everyday. Enjoy the ride. ‘Til next time.