Orzo Salad

This orzo pasta salad is fresh, crunchy, tangy, and a little sweet — the kind that comes together quickly and disappears just as fast. It’s the kind of dish that’s perfect for warm days, picnics, or when you want something light but satisfying. The secret? Dried mint and maple syrup in the dressing!

Serves: 3–4 people

Time: 20 minutes

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Ingredients

• ½ cup orzo pasta

• 2 mini cucumbers

• 10 grape tomatoes

• 1 celery stick (about 7 inches long)

• ½ apple

• 15 whole Kalamata olives

• ¼ cup chopped walnuts

• ½ tsp salt

• ½ tsp pepper

• ½ tsp dried mint

• 4 tsp maple syrup

• 2 ½ tsp lemon juice

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Instructions

1. Bring a pot of water to a boil.

2. Add the orzo pasta into the boiling water along with some salt. Cook according to package instructions (10–12 minutes).

3. While the pasta cooks, cut the cucumbers, tomatoes, celery, and apple into bite-sized pieces. Slice olives into thin rounds.

4. Drain and rinse the orzo pasta briefly with cold water. Set aside.

5. In a large bowl, combine the pasta, cucumbers, tomatoes, celery, apple, olives, salt, pepper, dried mint, maple syrup, and lemon juice. Mix well.

6. Top with chopped walnuts.

Serve immediately—this salad tastes best when fresh and crunchy!

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Notes

• Feel free to add crumbled feta or chickpeas for extra protein.

• To make this salad ahead, combine the boiled orzo pasta with all the ingredients and seasonings except salt. Add the salt just before serving to keep the salad fresh and prevent it from becoming watery.