Easy Orzo Salad

Two servings of Orzo salad on salad plates and served outside.
Thanks to my aunt, Marian, who was glad to pass along her recipe for my blog. This is a favorite for potlucks and parties at her house.  She calls it "Frog's Eye Salad" and once you start mixing it you'll see why. No matter how hard you try to keep them separate, the peas find their way into the olives and, well, they look like cartoon frog eyes to me!

If you're trying to get a kid interested in cooking, this colorful salad is a good first choice. Depending on the age of the child, you may want to take over pasta cooking duty, but save saying, "frogs eyes" for the kid. 

With apologies to my aunt, I confess that I made some changes to her original. Since everything was in season, I had the opportunity to use fresh peas and heirloom tomatoes, but you can also use frozen peas and a juicy beefsteak tomato. As always, stick to locally grown organic vegetables. I didn't add the shrimp, since we were serving it with grilled prawns but I served crumbled feta cheese on the side.


Time: 1 hour
Level: Easy
Yield: Serves 10 - 12