A fresh, light and super delicious summer salad that ticks all the boxes! Ready in less than 30 minutes with minimal cooking required.
So first thing is to cook the orzo pasta in boiling water with salt and I like to cook my pasta 1 minutes les that what’s indicated in the package so it’s aldente.
Once the pasta is done we drain it and one important step when cooking pasta for salads is to always wash it in running cold water to stop the cooking and to avoid becoming mushy and sticky.
We put the pasta on a big bowl so we can mix it well
This salad is packed of veggies so I’m starting by chopping a couple of tomatoes which I’m removing the seeds to avoid the salad becoming watery and dicing in small pieces. And this is how I’m going to chop all the ingredients because I want everything to be the same size.
As well as with the tomatoes I’m removing the cucumber seeds where it contains its water and dicing in small pieces.
As you know by now I love herbs and this salad comes with a tone of it to give it a super fresh and delicious flavour. So we have basil, chives, dill, parsley and coriander, all chopped finely so every mouthful comes with all the herbs.
For a bit of tang I’m using green olives cut in half. You can use any green olive or if you prefer a less tangy salad go for black olives.
And if all the veggies we added wasn’t enough I’m adding green peas and sweet corn for a truly summer and fresh flavour. Once all the veggies are in let’s season with extra virgin olive oil, salt and black pepper to taste.
To bring all the flavours to life I’m adding the juice of one and half lemons. Mix well and taste to check the season is spot on to your taste. Salad done! Cover and leave in the fridge for an hour before serving to let all the flavours mingle.
Serve it in dark bowls to show of the colourful ingredients and add a little parsley leaf for decoration and a lemon wedge.
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