After a couple of very cool weeks, things are finally warming up here in Florida. I don’t mind the occasional cooler temperatures, but when the low temperatures go down in the forties, it is cold when I have to go out early in the morning to take care of my chickens and goats. The afternoons warm up nicely, though, so I try hard not to complain!
After the busy holiday season, when we usually overindulge, I try to start every new year off right by eating a little healthier. For lunch, I usually prepare vegetable-based soups or salads chock full of vegetables and grains. I like to prepare extra of anything I make so that I can enjoy it over a couple of days.
This salad has everything I look for in a salad. It is colorful, crunchy, and full of flavor. It packs well if you need to pack a lunch for work or school and lasts well in the refrigerator for a few days. You can add any other ingredients you prefer or leave out anything that you do not have on hand. If you want to enjoy this salad as a dinner option, you could also top it with grilled salmon, chopped chicken breast, or even shrimp.
Buon Appetito!
Deborah Mele
Ingredients
- 2 Cups Uncooked Orzo
- 1/2 Cup Extra Virgin Olive Oil
- 1 Teaspoon Grated Lemon Zest
- 1/4 Cup FresL Lemon Juice
- Salt And Pepper To Taste
- 1 Red Bell Pepper, Diced
- 1 Yellow Bell Pepper, Diced
- 1/2 Purple Onion, Diced
- 1 Cup Diced Cucumbers
- 1 1/2 Cups Diced Cherry Tomatoes
- 1 Cup Cooked Corn Kernels
- 2 Tablespoons Finely Chopped Fresh Basil
- 2 Tablespoons Finely Chopped Fresh Parsley
Instructions
- In a large pot over high heat, bring the water to a boil. Add about a tablespoon of salt.
- Add the orzo, and cook about 5 minutes or until tend.
- In a large bowl, whisk together the olive oil, lemon zest, lemon juice and salt and pepper to taste.
- Add the peppers, onion, cucumbers, basil, parsley, cooled orzo.
- Toss to mix well. Refrigerate to let the flavors blend.

- Serve at cold or room temperature.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 493Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 61mgCarbohydrates: 69gFiber: 4gSugar: 6gProtein: 12g