Ingredients for Summer Vegetable And Orzo Salad
- Sweet Onion
- 3 tablespoons olive oil
- Orzo Pasta
- Carrots
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- White Balsamic Vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- Fresh Ground Pepper
- Lettuce Leaf
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How to Make Summer Vegetable And Orzo Salad
- Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering.
- Add 1 medium yellow onion, thinly sliced, and sauté for 10-12 minutes, or until softened and lightly browned. Stir occasionally.
- Remove the onion from the skillet and set aside.
- In a large bowl, combine 1 cup orzo pasta, 2 tablespoons olive oil, 1 medium carrot (diced), 1 red bell pepper (diced), 1 medium zucchini (diced), 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the sautéed onion to the bowl and stir gently to combine.
- Cover the bowl and refrigerate for at least 2 hours, or preferably longer, to allow the flavors to meld.
- Before serving, toss the salad gently. Serve chilled on a bed of fresh lettuce leaves (optional). Garnish with fresh herbs like basil or parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
67g
Fat
8g
Carbs
18g
