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In the realm of healthy eating, fresh and seasonal salads stand out as essential components of a balanced diet. They not only provide a wealth of nutrients but also bring vibrancy to our plates and delight to our palates. One such dish that embodies this philosophy is the Sunny Harvest Orzo Salad. This colorful, nutrient-rich salad is not just visually appealing; it's also versatile and easy to prepare, making it an ideal option for any occasion—from casual weeknight dinners to festive gatherings.

Summer Veggie Orzo with Feta & Fresh Herbs

Discover the vibrant flavors of Sunny Harvest Orzo Salad, a delightful mix of orzo pasta and fresh summer vegetables. This versatile salad is perfect for any occasion, from casual dinners to festive gatherings. Packed with nutrients from zucchini, bell peppers, corn, and cherry tomatoes, it offers a nourishing bite in every serving. The zesty lemon dressing ties it all together, making each bowl a celebration of seasonal goodness that's as pleasing to the eye as it is to the palate. Enjoy making this colorful dish that promotes healthy eating and brings joy to your table.
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Ingredients
  

1 cup orzo pasta

2 tablespoons extra virgin olive oil

1 medium zucchini, diced into small cubes

1 medium yellow squash, diced into small cubes

1 red bell pepper, diced

1 cup cherry tomatoes, sliced in half

1 cup corn kernels (fresh or frozen)

1/4 cup red onion, finely chopped

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

1/2 cup feta cheese, crumbled

1/4 cup fresh basil leaves, chopped

1/4 cup fresh parsley leaves, chopped

Juice of 1 medium lemon

Zest of 1 medium lemon

Instructions
 

Cook the Orzo: In a large pot, bring about 4 cups of salted water to a rolling boil. Add the orzo pasta and cook according to the package directions until it reaches an al dente texture, typically around 8-10 minutes. Once done, drain the orzo and rinse it under cold water to halt the cooking process. Set the pasta aside in a large mixing bowl.

    Sauté the Vegetables: Heat the olive oil in a spacious skillet over medium heat. Add the diced zucchini, yellow squash, red bell pepper, and finely chopped red onion. Sauté these vegetables for approximately 5-7 minutes, stirring occasionally, until they're tender yet still have a slight crunch.

      Add Corn and Seasoning: Incorporate the corn kernels and sprinkle in the garlic powder. Season the mixture with salt and freshly ground black pepper to taste. Continue to cook for an additional 2-3 minutes, then remove the skillet from heat and allow the vegetable mixture to cool slightly.

        Combine Ingredients: In the large bowl with the cooked orzo, add the sautéed vegetable medley, halved cherry tomatoes, crumbled feta cheese, and chopped basil and parsley. Gently toss everything together until evenly distributed.

          Dress the Salad: In a small bowl, whisk together the fresh lemon juice and lemon zest until well combined. Drizzle this dressing over the orzo salad and use a spatula or spoon to gently fold the ingredients together, ensuring they are thoroughly coated with the lemony goodness.

            Serve: Taste the salad and adjust the seasoning with more salt and pepper if necessary. This refreshing salad can be enjoyed warm, at room temperature, or chilled in the refrigerator, making it a versatile addition to any meal.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6

                Presentation Tips: For a vibrant presentation, serve the salad in a large, shallow bowl, and garnish with a few whole basil leaves or a sprinkle of additional feta on top. This adds a beautiful pop of color and freshness to your dish!