Summer Orzo Salad

This past weekend, we celebrated my mom’s birthday by having a delicious BBQ. We grilled some Jamaican jerk-rubbed chicken and some Old Bay-seasoned shrimp. I also made this Summer Orzo Salad as a delicious side. I put a little bit of everything in this salad including some oranges. The oranges not only added a beautiful color to the salad, but they also added a fresh citrus flavor that complemented the fresh lime juice well. This salad is the perfect summer salad and you can add whatever ingredients you want to it. I love using orzo as well because even though the box looks small, it makes a ton of pasta. Enjoy!

Ingredients:

• 1 box orzo
• 1/2 red onion, minced
• 2 oranges, peeled, divided into segments, and chopped
• 1 large red bell pepper, diced
• 1 avocado, diced
• 1/4 cup cilantro, minced
• Juice of 2 limes
• 2 tsp cumin
• 1/4 cup extra virgin olive oil
• Sea salt and fresh cracked pepper for seasoning

Directions:

1. In a large stock pot, bring water to a boil and cook orzo until al dente, about 9 minutes. Drain orzo and allow to cool while preparing vegetables.
2. Place red onion, oranges, pepper, and avocado in a large bowl and combine.
3. In a small bowl, whisk olive oil, lime juice, and cumin and pour over salad. Mix to combine.
4. Sprinkle cilantro over salad and season with salt and pepper to taste.

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