Orzo Tabbouleh Salad

This is my go to quick, simple, salad.  I love the light, fresh taste of this salad.

I created a quick vinaigrette of rice wine vinegar, extra virgin olive oil, and lemon juice.

Next, I took fresh organic grape tomatoes, Italian Parsley, mint, seeded and diced cucumbers.

If your cucumbers are non organic, please peel them.

Finally, I cooked my orzo for about 9 minutes, drained, rinsed, drained again and coated in olive oil. 

Mix everything together and chill well. I love to serve this salad with a side of pita or naan bread.

Enjoy!

Orzo Tabbouleh Salad

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

1/2 cup orzo, dried
2 cups grape tomatoes, sliced
1 cucumber, seeded, diced, peeled if non organic
1 cup Italian Parsley, minced
1 jalapeno, seeded, diced
1/2 cup mint, minced
1/4 cup green onion, diced
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons rice wine vinegar
1/2 teaspoon creole seasoning
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
pinch of salt
1/2 cup feta cheese, optional

Directions:

Cook orzo according to package directions, drain, rinse in cold water, drain again, coat in a little olive oil.

In a large bowl, add all remaining ingredients, mix well, fold in orzo. Serve chilled or at room temperature.