OH MY ORZO

One of my favorite grocery stores introduced me to most delicious ORZO KALE SALAD. Their prepared foods section is always changing, so this goes in & out of rotation.

In an effort to satisfy my craving anytime, I tried a few recipes at home & actually found one I love just as much... maybe more.

A unique twist on traditional pasta salad, this version is loaded with fresh veggies & dressed in a slightly sweet vinaigrette.

Nice & light, this dish makes a perfect lunch or side dish, a must for your next party. It is delicious right away, but it gets better the longer it sits, a great make ahead for a busy week or for entertaining.

So if you're looking to ease the stress of Holiday cooking, this make ahead dish is calling your name!

ORZO KALE SALAD

2 cups orzo, whole wheat or regular

1 peeled cucumber, diced

1 red bell pepper, diced

1/3 cup red onion, diced

2 cups kale, torn into pieces

1/4 cup lemon juice

1/4 cup red wine vinegar

1 tablespoon honey

1/2 cup extra virgin olive oil

1 1/2 tablespoons soy sauce

1/2 teaspoon dijon mustard

dash of salt + pepper

In a pot of boiling, salted water cook orzo according to package directions (be careful not to overcook). Strain & set aside.

In a small mixing bowl, combine lemon juice, red wine vinegar, honey, olive oil, soy sauce, & dijon mustard. Whisk until well combined. Taste for seasonings.

Pour about 1/2 vinaigrette over pasta until lightly coated. Let the pasta cool before adding the fresh veggies. Toss the pasta with the cucumber, bell pepper, & red onion. If the mixture is sticking together, add more of the dressing.

For the kale, you can keep it raw, but I like to sauté mine for about 2 minutes just to break it down a bit. I like to use lacinto kale, but curly kale works just as well. It's completely up to you & your tastes. Add the kale in & give it a stir to combine.

This is delicious right away, but gets better the longer it sits in the fridge. Enjoy!