0 (0)

Appetizers, Salads

Summer vegetable salad with orzo

Summer vegetable salad with orzo
Los Angeles Times

Summer is salad time, yes, but a salad needn't be just green and leafy. Orzo, a small rice-shaped pasta, is a great base for light summer salads. And it'll make your salad something to talk about: Your guests will debate ... Read more

Total time: 30 minutes plus 1 hour chilling | Serves 8
  • Nonstick cooking spray
  • 1 teaspoon olive oil
  • 1 shallot, minced
  • 1 cup orzo
  • 1 (14 1/2-ounce) can nonfat chicken broth
  • 1/4 cup white wine vinegar
  • 2 tablespoons lemon juice
  • 5 tomatoes, diced
  • 2 zucchini, diced
  • 2 yellow squash, diced
  • 1 Hungarian green pepper, seeded and diced
  • 1 cup diced red onion
  • 2 tablespoons minced basil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1 head Boston lettuce, coarsely chopped
  • 2 tablespoons dry-roasted sunflower seeds

Step 1Spray bottom of large saucepan with nonstick cooking spray. Heat oil over medium-low heat, then add shallot and saute about 1 minute, stirring. Stir in orzo. Add broth. Heat to boiling. Reduce heat, cover and simmer until orzo is tender and liquid is absorbed, 10 to 11 minutes. Put orzo in large bowl. Stir in vinegar and lemon juice. Stir in tomatoes, zucchini, yellow squash, green pepper, onion, basil, salt and pepper.

Step 2Cover and chill 1 hour. Stir in lettuce. Spoon into serving bowl and sprinkle with sunflower seeds.

Note: Hungarian green peppers are pale green, long and thin. Look for them at well-stocked markets. If you can't find one, substitute a green bell pepper.


Ponche Villa
Ponche Villa

The Foundry on Melrose chopped salad
The Foundry on Melrose chopped salad

Ward 8
Ward 8

Fresh pea bruschetta
Fresh pea bruschetta

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Chile con queso


Kabocha squash kimpura
Sea bass with celery leaves and sun-dried tomato confit