This is a perfect salad to make to accept in the fridge all calendar week for a quick tiffin or a dinner side. It is and then versatile, you lot tin pretty much add whatsoever mix-ins y'all desire! This is i of my favorite variations..I too brand a yummy 1 with grilled corn as well as basil in addition to tomato plant and a niggling balsamic vinaigrette. SO delicious in addition to summery.
For the salad:
1 c. orzo, cooked and cooled
i medium vine ripe Lycopersicon esculentum, diced
one (fourteen oz.) tin artichoke hearts, drained too quartered
i/4 c. chopped roasted carmine peppers
one medium ruby bell pepper, chopped
1/ii c. bocconcini (mini mozzarella balls), halved
10-12 fresh basil leaves, thinly sliced
For the vinaigrette:
2 cloves garlic, finely chopped
pinch of dried oregano
pinch of cherry-red pepper flakes
juice of i lemon
ii T. blood-red vino vinegar
ane/three c. extra virgin olive petroleum
one/4 tsp. table salt
1/iv tsp. pepper
Toss all ingredients for the salad inwards a medium bowl. For the vinaigrette, combine all ingredients except for the olive fossil oil inwards a pocket-size bowl, easy stream in olive oil as well as whisk to combine. Pour over orzo salad as well as toss. Refrigerate until make to consume!
Sometimes the simplest foods are the best foods.