I’ve been attending a Mom’s group at University Bible Church and had the pleasure of getting to know some really wonderful women who I am happy to call friends. Besides the great conversation and discussions, we also bring food to share. As the moms trickle in, the food table slowly gets full. A loud cheer and a line forms when Amy Radford brings in a dish she has become known for. I admit, I have gotten seconds and sometimes thirds of the summer orzo salad. After several requests, Amy emailed the recipe to the group. She originally got the recipe from her sister who read about it from a Giada De Laurentis cookbook. Since then, she has modified it to her own taste. I made it last night. It’s easy, delicious, and will last for a few meals. It’s perfect for summer and great to bring to a potluck.
Summer Orzo Salad
slightly modified from Giada De Laurentis’ Orzo Salad Recipe
- 2 cups orzo pasta- cooked in chicken stock or vegetable stock (when pasta is done, strain it, spread it out & cool on cookie sheet, mix in a little olive oil so it doesn’t stick together)
- 1 can cannelini beans or small navy beans (rinsed & drained)
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 2 cups cherry or grape tomatoes halved
- 1/4 Red onion chopped
- (If you like) *add fresh, mini mozzarella balls halved
*Once pasta is cooled to your liking – mix all ingredients in large bowl
Dressing
Mix dressing in separate bowl and taste it before you add it to the pasta:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- Juice from 1 lemon &/or lime
- Salt & pepper to taste
- 1 tsp honey (more if too vinegary)
This dish can be prepared the morning of an event (without dressing). Keep it fresh in the refrigerator and put dressing on before serving. Also great the next day!
Amy Radford is a brand ambassador for Rodan + Fields. Check out the following links:
Product: amyradford.myrandf.com
More info: amyradford.com/rf
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