I absolutely love orzo and I’m surprised that people don’t use it more often in their cooking. Hopefully this Summer Orzo with Mint recipe will help to change that.
Orzo is a type of pasta which looks like rice! Its size and shape make it a brilliant alternative to other pasta shapes in salads because it mixes so well with the other ingredients. I like to cook my orzo al dente so that it is still firm when bitten. There’s nothing worse than soft pasta in a salad!
The beauty of this orzo salad is its flexibility – I’ve listed my favorite ingredient combination but you can improvise with whatever you have to hand in your fridge or storecupboard. To make this bright and colorful summer recipe vegan, simply omit the feta. This recipe feeds 10 so remember to half it if you’re cooking for a smaller crowd!
To make my version of Summer Orzo with Mint, you will need the following ingredients:So, how do you make Summer Orzo with Mint?
Follow the directions on the orzo pack to cook it al dente. When it’s cooked, drain.
Heat water over medium heat and a pan or skillet. Add the corn and cook it for 3-4 minutes until it is crisp-tender.
Add the corn to the orzo along with the tomatoes, cucumber, onion, mint, feta cheese.
In a separate bowl whisk the oil, lemon juice, lemon zest, salt and pepper together until fully combined.
Pour the dressing over the orzo salad and mix well.
Chill the salad in the refrigerator for at least 30 minutes.
Just before serving, sprinkle almonds on top.
This Summer Orzo with Mint is a great take on a traditional pasta salad! You can easily make it vegan by omitting the feta cheese. Try it out and come back and leave a comment to let me know what you think.
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