More beach recipes! I served up this one with grilled chicken and the cilantro garlic yogurt sauce. It was a greek-ish inspired meal…of sorts.
Another non-recipe recipe here. The BF really loves tomato-cucumber salad, I wanted a pasta salad and love orzo and ta-da! A side dish!
Unlike potato salads, and even guacamole, this wasn’t heavy at all. It was cold to the chicken’s hot, cool to the bite of the yogurt and lightly crunchy thanks to the cucumbers.
I hope you like it as much as we did :)
Tomato Cucumber Orzo Salad
1 large cucumber, diced
3-4 medium roma tomatoes, diced
1 small red onion, diced
1/2 cup orzo, uncooked
1-2 tbsp olive oil
1-2tsp balsamic vinaigrette
Salt and pepper to taste
Boil a salted pot of water for the orzo. Cook the orzo until al dente. Drain, but do not rinse when done. Drizzle a tablespoon of olive oil and stir to coat all the pasta. Set aside to cool a bit.
While your orzo is cooking, combine the cucumber, tomatoes, onion, olive oil and balsamic in a bowl. Salt and pepper everything to taste. Put the bowl in the fridge while your pasta cooks and then cools for a bit.
Once everything has cooled a bit, combine in one bowl, mix up and serve! Taste it first though – you might want more salt or pepper!
Yum, I’ve got the ingredients to make it Sunday. Sounds like a good Arizona summer dish.
I’d like to make this for a BBQ party-how much does it make? I’m just wondering if I should double or triple it up?
I would say there’s enough in there for four people! You may want to double it for a large party! Hope you like it!
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