toasted pecan & blueberry orzo salad

Let's kick off the summer right!

This salad is my new go-to... I'm kind of ridiculously in love with it. So many good flavors going on, from the salty capers and the sweet blueberries! The toasted pecans add a little texture and nutty goodness. The parmesan and the mustardy dressing makes this completely and utterly divine. Ah! So good!

This is the perfect dish to bring to a summer get-together, but it would do just as well as your lunch for the week. Let's get into it!

Toasted Pecan & Blueberry Orzo Salad (adapted from Joy the Baker)
serves 2-4

you'll need:
1 cup orzo
3 tablespoons olive oil
juice of 1 lemon
1 tablespoon whole grain mustard
kosher salt and freshly ground black pepper
1 tablespoon capers
1/2 cup toasted pecans, roughly chopped
1/2 cup fresh blueberries
1/4 cup parmesan, grated
1/4 cup chopped fresh basil

Bring a large pot of water to a boil. Salt generously, then add orzo and cook according to package directions. When done, drain and rinse well in cold water.

Meanwhile, whisk together olive oil, lemon juice, and mustard for the dressing. Taste and add salt and pepper to taste.

Add dressing to the cooked orzo and stir to combine well. Stir in the capers, pecans, blueberries, parmesan, and basil. Chill until ready to serve.

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