Red+White+Blue Orzo Salad

Dishplay_it with Myriam
by Dishplay_it with Myriam
4 servings
15 min

Hello Foodie Friends,


Welcome back to Dishplay It! Today we are celebrating 4th of July with an easy and delicious Red+White+Blue orzo salad to enjoy with your favorite BBQ meats. The recipe is very versatile as you can add more of your favorite veggies to ELEVATE this salad. How are you celebrating today?


We will be spending the 4th of July with family at the pool. We typically make hamburgers, hot dogs and sausages. All sorts of appetizers, fruit platter and ice cream for dessert.


Here are the simple ingredients:

Orzo Pasta

Mini mozzarella balls

Extra Virgin olive oil

Cherry tomatoes

Blueberries

Balsamic Vinaigrette

Basil



Red+White+Blue Orzo Salad

A super easy and tasty recipe to share with family and friends.

You can use any variety of baby tomatoes like cherry, mini heirlooms or mini san marzano and cut into halves or fourths.

You may wonder why blueberries? well not only they add color to this salad but adds a light sweet flavors. It pairs very well.

I hope you try this recipe. Please comment below.


Let's Dishplay it together and elevate home cooked meals.


xoxo,

Myriam

Wishing you all a Happy and safe 4th of July !

Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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Ingredients

  • 1 cup of cooked Orzo Pasta
  • 1/2 cup of marinated Mini mozzarella balls
  • 1/2 cup of diced Cherry tomatoes
  • 1/3 cup of Blueberries
  • 3 TBSP of Balsamic Vinaigrette
  • 5 Basil leaves for garnish and added flavor
Balsamic Vinaigrette
  • 3 TBSP of extra virgin olive oil or basil or lemon infused olive oil
  • 2 TBSP of Balsamic Vinegar
  • Salt, Pepper and garlic powder to taste
Instructions

In a salad bowl simply add the ingredients of the balsamic vinaigrette if you are making from scratch or store bought. Then add the orzo, tomatoes, marinated mozzarella and blueberries.
Toss so all the ingredients are combined and topped with fresh basil.
Refrigerate for at least 1-2 hours before servings.
Tips
  • I prefer to make my own balsamin vinaigrette but you can use store bought.
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