Summertime Orzo Veggie Salad

Summertime Orzo Veggie Salad Recipe

This highly flavorful, zippy, zesty pasta dish is the perfect main course meal for a hot summertime evening or as a side dish accompaniment for your favorite grilled meal.  This colorful pasta dish is equally tasty served hot or cold.  The choice is yours depending on your mood...and of course, the weather.


1 pound baby bella mushrooms, cleaned and sliced
4 medium zucchini, sliced
1 pint cherry tomatoes, halved
1 large red onion, chopped
5 cloves garlic, minced
2 tablespoons olive oil
salt and pepper to tasts
1/2 pound orzo pasta, cooked just shy of package directions
1/2 teaspoon red pepper flakes
1 tablespoon lemon zest
3 tablespoons fresh basil, chopped
1/4 cup fresh Parmesan cheese

-Cook your orzo pasta, in boiling salted water while you chop and prepare your veggies. 
 -Drain the pasta and return to the pot.  Set aside, but keep warm.
- Using a damp paper towel, wipe the mushrooms clean before slicing.
-Slice and chop the mushrooms, zucchini, red onion, cherry tomatoes and garlic.
-In a large skillet over medium high heat, add the oil and veggies and cook (stirring occasionally) approximately 15 minutes until the veggies are tender and has reduced in volume.
-Add the cooked pasta, red pepper flakes and lemon zest to the pot and stir to combine.  Turn the heat down to low and cook the entire contents together for another few minutes.
-Just as your ready to serve, remove from the heat and add the fresh chopped basil.  

Thanks for stopping by and please come again.  There is always room for you around my Kudos Kitchen table!

Until we eat again,

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