Sicilian Lemon Orzo Salad
Summer cookouts are upon us – bring this EASY and YUMMY pasta salad as your next dish to pass! This refreshing side is BURSTING with bright and fresh flavors. Add cooked salmon or chicken to make it a full meal!
Ingredients
- 2 cups dry orzo pasta
- 2 cups cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 2 cups crumbled feta cheese
- 1/2 cup fresh parsley, chopped
- 2 Tbsp fresh dill, chopped
- 2 cups arugula
- 1/2 cup Milanese Gremolata Extra Virgin Olive Oil
- 1/2 cup Sicilian Lemon White Balsamic
- 1 lemon, juiced
- Jacobsen’s Himalayan Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
Directions
To cook the orzo, bring a pot of salted water to a boil, add a little Milanese Gremolata Extra Virgin Olive Oil to the water to help the orzo from sticking to each other. Cook orzo according to package directions until al dente; drain and rinse under cold water to cool.
To assemble the salad, combine cooled orzo, tomatoes, cucumber, onion, feta, arugula, dill, and parsley in a large bowl. Drizzle with Milanese Gremolata Extra Virgin Olive Oil, Sicilian Lemon White Balsamic, and the juice of one lemon; toss until combined. Season with Jacobsen’s Himalayan Sea Salt and freshly ground black pepper to taste.
Serve immediately or for best flavor, refrigerate for about 30 minutes to allow the flavors to all meld together. Toss again before serving!
Enjoy!
