Summer Orzo Salad | Blue Jean Chef - Meredith Laurence
This recipe for summer orzo salad is quick and easy to prepare, and makes a perfect side dish or light meal in the summertime.
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Ingredients
- 12 ounces dried orzo pasta (1⅔ cup)
- Olive oil
- ¼ Vidalia onion (diced)
- 1 medium zucchini (cubed)
- 1 clove garlic (minced (optional))
- ½ teaspoon dried oregano
- Salt
- freshly ground black pepper
- A big handful or two coarsely chopped fresh baby spinach
- 1 cup roasted red pepper (diced)
- ⅓ cup toasted pine nuts
- ½ cup grated Parmesan cheese
- 2½ tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 2 tablespoons chiffonade fresh basil
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