Orzo Taboulleh Rick's Recipes Rick's Famous BBQ Ribs Grilled Chicken in Herb Marinade Orzo Taboulleh Spicy Cabbage and Radish Slaw Mango and Raspberry Cobbler Bruschetta with Roasted Garlic and Ricotta Dip Barbecued Beef Ribs with Hoisin Glaze Tuna and Zucchini Kebabs with Orange-Tarragon Marinade Roasted Beet and Vidalia Onion Salad Tortellini Antipasto Salad Mexican Bananas Foster Perfect Roast Turkey Turkey Broth Best Ever Gravy Root Vegetable Chips Smokehouse Beef Brisket with Can of Suds Basting Sauce Corn, Tomato, and Black Bean Salad with Feta-Lime Vinaigrette Mozzarella Quesadillas with Tomato Olivada Peach-Buttermilk Ice Cream Share this recipe with your friends! Makes 8 to 12 servings A light and refreshing pasta salad... 2 medium cucumbers, peeled, seeded and cut into l/4-inch pieces 1 1/2 teaspoons salt 6 tablespoons fresh lemon juice 1 cup extra virgin olive oil 1/4 teaspoon freshly ground black pepper 1 pound dried orzo 6 ripe plum tomatoes, seeded and chopped into l/4-inch pieces l cup chopped fresh parsley 4 scallions, chopped 1. In a medium bowl, toss the cucumbers with 1 teaspoon salt. Let stand 30 minutes. Drain, rinse under cold water to remove salt, and pat dry with paper towels. Set aside. 2. In a medium bowl, whisk the lemon juice, pepper, and remaining 1/2 teaspoon salt. Gradually whisk in the oil. Set aside. 3. In a large pot of boiling salted water, cook the pasta until just tender, about 5 minutes. Drain, rinse under cold running water until cool, and drain well. Transfer to a large bowl. 4. Add the cucumbers, tomatoes, parsley, and scallions. Drizzle with half of the dressing and toss well. Cover and refrigerate for at least l hour or up to l day. Refrigerate the remaining dressing. 5. Just before serving, add the remaining dressing to the salad and toss again. Taste and season with salt and pepper. Serve chilled or at room temperature.

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