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Mediterranean cuisine is celebrated around the globe for its vibrant flavors, colorful ingredients, and health benefits. With a rich tapestry woven from the culinary traditions of Greece, Italy, Spain, and the Middle East, Mediterranean dishes often emphasize fresh vegetables, whole grains, and lean proteins, making them not only delicious but also nutritious. One dish that embodies the essence of this cuisine is the Chilled Mediterranean Breeze: Cold Orzo Veggie Salad. This refreshing salad is a perfect option for warm-weather dining, offering a delightful combination of textures and flavors that invites you to savor each bite.

Cold Orzo Veggie Salad

Discover the refreshing taste of the Chilled Mediterranean Breeze: Cold Orzo Veggie Salad, a vibrant dish bursting with flavor and nutrition. This delightful salad combines colorful vegetables like cherry tomatoes, cucumbers, and bell peppers with nutty orzo pasta and a zesty homemade dressing. Perfect for warm weather dining or potlucks, it's easy to prepare and packed with health benefits. Enjoy it as a light meal or a side dish and impress your family and friends with this Mediterranean masterpiece.
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Ingredients
  

1 cup orzo pasta

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 small cucumber, diced

1 bell pepper (red or yellow), diced

1 small red onion, finely chopped

1 cup corn kernels (fresh or canned)

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1/3 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Cook the Orzo: In a medium pot, bring 2 cups of vegetable broth to a rolling boil. Add the orzo pasta and cook according to the package instructions until al dente, which usually takes about 8-10 minutes. Once cooked, drain the orzo in a colander and rinse it under cold running water to halt the cooking process. Transfer the cooled orzo to a large mixing bowl.

    Prepare the Veggies: While the orzo is simmering, take the opportunity to prepare your vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion. If you are using fresh corn, briefly cook it in boiling water for 2-3 minutes, then cool it down and cut the kernels off the cob.

      Mix the Dressing: In a small mixing bowl, whisk together 1/3 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and a generous pinch of salt and pepper. Taste the dressing and adjust the seasoning according to your preference.

        Combine Ingredients: Add all the prepared vegetables—cherry tomatoes, diced cucumber, bell pepper, red onion, corn, and Kalamata olives—into the bowl with the cooled orzo. Drizzle the prepared dressing over the salad. Toss all the ingredients together gently until they are evenly mixed and coated.

          Add Finishing Touches: Carefully fold in the crumbled feta cheese, chopped parsley, and basil, taking care to avoid crushing the feta. Give the salad another taste and adjust the seasoning with additional salt and pepper as necessary.

            Chill and Serve: Cover the salad bowl with plastic wrap or a lid and let it chill in the refrigerator for at least 30 minutes. This will allow the flavors to meld beautifully. When ready to serve, dish out the salad into bowls or plates, garnished with additional herbs or crumbled feta as desired.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                Presentation Tips: For an appealing presentation, serve the salad in a large, shallow bowl and add a sprinkle of extra herbs on top for a pop of color. You can also serve with toasted pita chips on the side for an added crunch!