Summer time is salad time!
Here’s a delicious salad for those hot summer days when you’re craving a refreshing salad, but you don’t want a mouthful of lettuce.
I used orzo pasta in this recipe, but you can swap it out for your favorite pasta (fusilli, orichiette, macaroni, elbow pasta, etc).
Enjoy!
- 4 cups cooked orzo (follow instructions on the pasta box)
- 1 small cucumber, sliced into thin rounds
- 1 shallot, peeled and diced
- 2 whole marinated artichoke hearts, quartered
- 6-8 cherry tomatoes, halved
- 6-7 pitted pickled olives (black or green)
- ⅓ cup olive oil
- 2 tbsp. white balsamic vinegar
- ¼ tsp. sea salt
- 1 garlic cloves, peeled and minced
- 2 tbsp. fresh basil, minced
- 2 tsp. fresh oregano
- 2 tbsp. parmesan cheese (optional)
- In a large bowl combine cooked orzo, cucumber, shallot, chopped artichokes, tomatoes, and olives.
- Whisk olive oil, vinegar, garlic, basil, oregano, and sea salt.
- Add to salad and toss to coat evenly.
- Garnish with a sprinkle of grated parmesan.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author who helps people feel happier, healthier and in control of their health. She was named one of the top 100 Most Influential Health and Fitness Experts, is the recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness their body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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