I can’t wait for summer. I need the heat. The fresh produce. The sunshine.
One of my favorite parts of summer is the amazing food. Barbequing in the back yard, eating tomatoes off the vine, and just tasting that fresh, light goodness that is summer food.
I just got back from a very cold trip in Europe, and came home to snow in Utah. And I was feeling a little blue about the weather. So I decided to do something about it, and pretend it is summer with a veggie packed, light and tasty, pasta salad.
This salad is loaded with all my favorite veggies, and topped with a really nice light lemon vinaigrette to keep it fresh. I don’t even love pasta salad, but I couldn’t get enough. It certainly hit the spot for me in my fake-summer eating quest.
Yields 4
15 minPrep Time
9 minCook Time
24 minTotal Time
Save RecipeIngredients
- 2 cups cooked orzo pasta
- 3 radishes cut small
- 10 grape tomatoes quartered
- 1 cucumber cut into chunks
- 4 large cauliflower florettes, cut small
- 1/3 cup red onion, diced small
- 3 sweet mini peppers, sliced (red, orange, and yellow, 1 each)
- Fresh ground black pepper to taste
- 2 Tbs Olive oil
- 2 Tbs sugar
- 2 Tbs Fresh squeezed lemon juice
Instructions
- Cook the orzo pasta and put it in the fridge to cool. (Takes about 9 minutes to cook)
- Cut up all the vegetables
- Mix veggies and pasta together
- Whisk together dressing ingredients
- Pour dressing over top, and stir well
- Garnish with a little ground pepper, and stir it in if desired.
- Serve chilled
When I made this, I started my pasta, and while it was boiling (takes about 9 minutes), I started washing and chopping veggies. This is a pasta salad, so really any veggies you have will do, but I loved this flavor combination. The sweet mini peppers added so much, and the radish gave it crunch and flavor. Trust me when I say it is a winning combo! At the end, I ground a little black pepper to put over the top because I love pepper! But that is optional.
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