Summer is finally here and our garden is in full bloom!  What better way to make use of our summertime fruits and vegetables than by making a tasty pasta salad?  This pasta is perfect as an entree, served with a side of french bread and a garden salad. Or, if you’re feeding a crowd, it’s sure to be a hit as a side dish at your next barbecue or party.  This pasta is light and refreshing, healthy, and oh-so good. Give it a try!


  • 2 ¼ cups orzo, uncooked

  • ¾ tsp grated lemon rind (one lemon usually does the trick)

  • ½ cup plus 1 Tbsp lemon juice

  • 3 Tbsp olive oil

  • 1 ½ tsp kosher salt

  • 1 ½ tsp minced garlic

  • ¾ tsp coconut sugar

  • ¼ heaping tsp black pepper

  • 1 ½ cups diced cucumber

  • 1 ½ cups diced red bell pepper

  • 1 cup sliced green onions

  • 3 Tbsp chopped fresh dill or 3 tsp dried dill


Cook orzo as directed on package. Drain and rinse with cold water. Once drained, place orzo into a large bowl.

While orzo is cooking, make the dressing.  Combine lemon rind, lemon juice, olive oil, kosher salt, minced garlic, coconut sugar, and black pepper in a small bowl.  Whisk until well blended. Set aside.


Top orzo with cucumber, red bell pepper, green onions, and dill. Pour dressing on top. Stir to combine. If you're feeling adventurous, substitute or add other vegetables to your liking, and sprinkle with vegan feta cheese. Enjoy!