It’s getting to be summer time and that usually means more salads to eat. This Orzo salad with citrus dressing is light, tasty and can be brought to a pool party or picnic without spoilage worries. It can be served as a vegetarian dish or add chicken sausage like I did. Not a fan of the veggies I put in this salad than add the veggies you and your family like best.

Orzo Vegetable Salad with Citrus Dressing

Dressing Ingredients:

• 1 lime – zest and juice
• 1 Meyer lemon – zest and juice
• 1/2 orange – zest and juice
• 2 garlic cloves – grated
• 1 shallot – grated
• salt and pepper to taste
• 1 tablespoon whole grain Dijon mustard
• 1 tablespoon capers
• 2 tablespoons honey
• 2 tablespoons fresh tarragon – finely chopped
• 1/3 cup white balsamic vinegar
• 1 cup olive oil

1. while the orzo pasta is cooking combine all the ingredients for the dressing and whisk together

Orzo Veggie Salad Ingredients:

• 1- 12 oz Delallo Orzo
• 1 package baby broccoli
• 1 package chopped cauliflower
• 4 Perisian cucumbers – chopped
• 1 yellow pepper ( or your favorite color) – chopped
• 1 jar Kalamata Olives
• mini heirloom tomatoes – halved
• salt and pepper
• 3 to 4 tablespoons olive oil
• option: your favorite flavor of chicken sausage – cut into pieces

1. Cook orzo per package instructions. When done, drain and rinse in cold water to start the cooling process. Transfer from strainer to large bowl and add about 1/2 cup of the salad dressing so the orzo can start absorbing it.
2. In the pot where the orzo was cooked heat 3 tablespoons of olive oil, add the broccoli and cauliflower, salt & pepper and saute for 5 to7 minutes. Remove from pot and add to orzo bowl. Add chopped pepper, cukes, olive and tomatoes. Add additional dressing and toss all together.
3. If you are adding the sausage, add about 1 tablespoon of olive oil to the pot and saute for about 3 to 5 minutes then add to salad.