SERVES ABOUT 8
Cool and refreshing, this lemon parsley orzo salad is the perfect dish to share at your next family gathering or summer picnic.
2 CUPS DRIED ORZO PASTA
¼ CUP EXTRA-VIRGIN OLIVE OIL
¼ CUP FRESH LEMON JUICE
2 TABLESPOONS APPLE CIDER VINEGAR
1 TABLESPOON LEMON ZEST
1 CUP HALVED CHERRY TOMATOES
1 STALK CELERY, DICED
½ SMALL RED ONION, DICED
½ SEEDLESS CUCUMBER, DICED
½ CUP FRESH CHOPPED PARSLEY LEAVES
SEA SALT TO TASTE
FRESHLY GROUND BLACK PEPPER TO TASTE
1. Bring a pot of water to boil and add the orzo. Cook until tender, about 8 to 10 minutes. Stir occasionally.
2. Drain the orzo and rinse in cool water. Set aside in a large bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, vinegar, and lemon zest.
4. Stir the tomatoes, celery, red onion, cucumber, and parsley into the bowl with the orzo.
5. Stir in the olive oil mixture and toss to coat. Season with salt and pepper and serve immediately.