Lemon Orzo Mediterranean Salad
Ingredients for vinaigrette
1 Tbsp Evoo
1 Tbsp Sherry Vinegar
½ of a lemon, juiced
1 Tbsp Agave or maple syrup
1 tsp Italian seasoning
1 clove of garlic, minced
S & P to taste
Ingredients for salad
1 pint of cherry or grape tomatoes
1 English cucumber, diced
1 can Cannellini beans, drained
Kalamata olives (amount at your discretion)
Freshly chopped parsley (¼ of a bunch)
1 cup orzo (cooked as directed) and cooled to room temperature
Taste and season with more S & P
Preparation
Combine all ingredients in a large bow. Toss gently until well incorporated. Eat immediately or refrigerate.
*Double the vinaigrette recipe if you like pasta salads a bit wet.