Blueberry and Mint Orzo Pasta (Blueberry Balsamic Vinegar, Lemon Olive Oil)

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When blueberries are in season, they are a healthy, colorful and tasty addition to many salads. This version is lightened up with fresh mint and blueberry citrus dressing for a perfect side to your summer meal or a stand along lunch with crostini on the side.

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What you will need:

  • 1 packages orzo pasta

  • 1 cup fresh blueberries

  • 1/2 cup chopped pecans

  • 1/2 cup crumbled Feta cheese

  • 1/2 cup fresh mint sliced chiffonade style (accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll)

  • 1/4 enfuso blueberry dark balsamic vinegar

  • 1/4 enfuso lemon olive oil (or evoo and fresh lemon)

  • salt and pepper to taste

Cook 1 cup of orzo pasta per package directions and set aside to cool.

Make dressing by whisking together the blueberry balsamic and the lemon olive oil until creamy then adding salt and pepper to taste.

Combine pasta with remaining ingredients in serving bowl and toss with dressing.