Orzo Pasta Salad

Orzo Pasta

16 side portions

This is a great side for any summer dish or to take to a picnic. I made this one on Friday so that we could have it with our sandwich over the weekend. I know I said it's a "Summer" dish but the wife likes it and it's one of my favorite sides. If you want to heat it up a little bit, roast some poblanos or jalapeños.

Ingredients:

·       1 box of orzo pasta (1 lb.)

·       2 T of finely chopped cilantro

·       1 medium cucumber - skinned, seeded & diced

·       2 Roma tomatoes diced (use a serrated knife or a really sharp chefs knife)

·       3 stalks of hearts of palm - cut in half and diced

·       1/2 C of Artichoke hearts - rinsed and rough chop

·       1/2 C of grilled corn - removed from the husk

·       1 T of very finely chopped red onion

1 C of lime vinaigrette:

·        2/3 C of vegetable oil

·        1/3 C balsamic vinegar

·        Juice from one lime

·        1 tsp of honey

·        1 tsp of Dijon mustard

·        1/2 tsp garlic salt

·        1/4 tsp pepper

Directions:

1.     Cook the Orzo until al dente and strain under cold water so it stops cooking. Put it all in a large re-sealable container.

2.    Add the remaining ingredients

3.    Add all of the lime vinaigrette ingredients to a shaker and mix for about 15 seconds.

4.     Add all of the dressing to the orzo mixture, refrigerate for 4 hours and serve

Enjoy!