For all my friends out there who know Regina and have tasted her food, you know all her recipes are fantastic! But I enjoyed this one so much that I had her sit down with me and give me the recipe! And of course, she knew the ongredients and portions off the top of her head! Last night, our homeless food packing group from church got together at my house to pack lunches for the homeless. Before we pack lunches, we always fellowship and have dinner together. We do it pot luck style. I typically make the main dish and the group brings sides to accompany. Regina brought in this Orzo Salad that looked amazing, I grabbed a spoon and did a quick taste and man was it good! I told her, “Don’t you dare leave without me getting this recipe! I’m sharing this one with the world!” And so I am!
This one can be made Gluten Free if you buy a Gluten Free orzo. When I was a teenager, I thought Orzo was a rice, but it’s a pasta. There are some companies that make a rice and quinoa based orzo, so don’t worry…you can enjoy this too! And I love what she did with this recipe…she added in pumpkin seeds! Did you know that pumpkin seeds are full of protein and good fat? I love it!!
Thank you Regina for sharing! This one is definitely a keeper and absolutely worth repeating!
- 1 lb. bag of orzo rice
- 2 cucumbers, peeled and diced
- 1 package of cherry tomatoes
- 1 bunch of green onions
- 3 garlic cloves
- 1 whole red onion, chopped
- 1 bunch cilantro, chopped
- 2 small jalapeno
- 1 lemon
- 1/2 cup pumpkin seeds
- Extra Virgin Olive Oil
Take the package of orzo and cook per package instructions. Once the orzo is done, drain and rinse with cool water. Set aside.
Wash all your vegetables before preparing them. Grab a large mixing bowl so you can place your vegetables in the bowl after they are chopped.
You are now ready to chop your vegetables and put them in the large mixing bowl. Peel the 2 cucumbers and dice. Take the cherry tomatoes and slice half-length wise. Chop the bunch of green onions. Mince the 3 garlic heads. Dice 1 whole red onion. Finely chop 1 bunch of cilantro. Take the 2 jalapenos and remove the seeds, chop into small pieces. Add in 1/2 cup pumpkin seeds. All of these ingredients should now be in the large mixing bowl. Stir lightly to mix the ingredients.
Add the cooked orzo to the bowl of chopped vegetables. Sprinkle in salt and pepper to taste, as well as the juice of 1 lemon. Start mixing all ingredients together, while slowly adding in extra virgin olive oil to lightly coat the pasta and vegetables.
This one can be served immediately or chilled.