I have been really into couscous, orzo and quinoa cold salads. This recipe is one I have been making a lot and it is super refreshing and light. I usually make it for a BBQ over the weekend and have enough leftover to portion for a few lunches throughout the week.


1/2 Bag Dry Orzo (1 1/3 cup)
1/2 Cup Uncooked Quinoa
10 oz Grape Tomatoes Quartered
8 oz Pearl Mozzarella
1/2 Cup Sliced Kalamata Olives
1/2 Red Onion Chopped

Basil Dressing:
1 Cup Basil
1/2 Cup EVOO
2 Tbsp Lemon Juice
2 Cloves Garlic
1/2 Cup Freshly Grated Parm Cheese
S&P to Taste

Let’s Make it!

Follow instructions on packaging to cook orzo and quinoa separately. When both are cooked and cooled, mix together. Mix in tomoatoes, mozzarella, kalamata olives and red onion.

In a food processor add basil, 1/4 cup of EVOO, lemon juice, garlic, parm cheese and blend well. Slowly add the remaining 1/4 cup of EVOO and S&P to taste.

Mix the dressing into the salad, refrigerate and ENJOY! SOO GOOD!!

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