Whole wheat orzo with a variety of fresh vegetables and herbs tossed in a light lemony dressing. Substantial enough for a main dish or the perfect side dish for your next barbeque. Simple, healthy, and fresh!
For the dressing, whisk together olive oil, lemon juice, garlic, mint, salt, and pepper. Set aside.
Cook whole wheat orzo according to package directions. Do not overcook. Drain the orzo and transfer to a large serving bowl. Toss with a few tablespoons of olive oil. Let cool to room temperature.
Add the sun-dried tomatoes, red pepper, onion, cucumber, cherry tomatoes, olives, and basil to the orzo. Toss with dressing, and season with salt and pepper to taste.
At this point, if I have time, I like to refrigerate for at least 1 hour. Just before serving stir in toasted pine nuts and feta. Garnish with parsley and serve.
This recipe makes a large salad. Can easily be halved.