My 4th of July plans are pretty low key this year and I plan on curling up with a good book, a turkey burger and a cocktail. But so many people will be heading to the beach, the lake, the park, the pool or a friend’s house for fireworks and that means needing food. Maybe you’ll be having a burger like me or something else grilled. Maybe you’ll take this holiday weekend to consume as much ice cream as you can. Or maybe it’s the time to eat salads and I don’t mean the leafy green kind. I mean the potato-y, mayonnaise-y, pasta-y kind. This Orzo Salad has been a long time staple of mine which is my go-to dish whenever there is a potluck at work, a picnic or any impromptu get-together.

Quick-cooking orzo, frozen peas, and feta cheese are mixed together with balsamic vinegar, olive oil, herbs, salt and pepper. That’s it. This pasta salad is so fast to make and easy to throw together at the last minute. This salad doesn’t have a lot of ingredients so the vinegar comes through nicely without being too overpowering and the peas add a subtle sweetness which pairs so well with the pasta. I used basil instead of parsley because I had it on hand but any herb would work here. The herbs provide a bold freshness which only complements this pasta. Orzo cooks in about nine minutes so if you have a box on hand, this is something that you can pull together quickly. Give this a try anytime you need a quick side whether it’s a holiday weekend or not. I bet it’ll become your go-to recipe too.

If you like this, also check out Orzo Salad with Corn, Tomatoes, and Basil.

Combine all the ingredients in a large bowl, and toss well to coat.

Cover bowl and chill for 1 hour.

Additions: None

Omissions: None

Substitutions:

• White balsamic vinegar
• Reduced-fat feta cheese

Overall Rating: Love It

Source: Cooking Light magazine