Orzo cucumber salad with olive oil and lemon balsamic vinegar


3/4 cups orzo pasta; cooked and drained (2 cups cooked)
1/2 medium cucumber; halved lengthwise; seeded and diced
1/4 cup finely chopped mushrooms
1/4 cup chopped orange bell pepper
1 medium green onion; sliced
2 tablespoons chopped fresh dill
1/3 cup extra virgin olive oil – use any of Georgetown Olive Oil` s medium intensity oils
1 1/2 teaspoons grated lemon peel
2 tablespoons Georgetown Olive Oil` s Sicilian Lemon white balsamic vinegar
1/4 teaspoon salt


Blend all ingredients in a medium size bowl; toss to mix. Cover and refrigerate at least 30 minutes to blend flavors. For a decorative finish, sprinkle coarse salt on top of salad before serving.




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