Ready for a really easy recipe that is perfect to serve on the Fourth of July? This Red, White, and Blue Orzo Salad is made with strawberries, blueberries, goat cheese, and orzo seasoned with balsamic vinegar and it is a fitting addition to your holiday celebration. It’s a bright, colorful, and festive side dish loaded with summertime berry flavor. Strawberries with balsamic and goat cheese is my favorite savory flavor combination for strawberries, and the blueberries and orzo are a delicious addition.
Orzo is a tiny rice-shaped pasta that cooks in just 10 minutes. While the pasta is cooking, you can slice the strawberries. This side dish comes together really easily in under 15 minutes – and it’s the prefect savory side dish to bring to a summertime event.
This is not one of those recipes where the proportions are not exact. You can adjust them to make them your own, and you can add extra ingredients (like basil or mint) if you like.
What are your big Fourth of July plans? This year I will be in London for my baby niece’s baptism, and we still be spending the Independence Day holiday with my American cousin in also lives London. I love that both Charles and I have family in London – it gives us both special reasons to visit! (And if you have any London restaurant recommendations I would love them).
5 minPrep Time
10 minCook Time
15 minTotal Time
- 1 1/2 cup Orzo
- 1 tablespoon Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1 cup sliced Strawberries
- 1 cup Blueberries
- 1/2 cup Goat Cheese
- Cook the orzo in salted water until al dente - this will take about 9 minutes. Then drain and pour into a bowl.
- Stir the olive oil and balsamic vinegar into the orzo. Let cool.
- Top the orzo with the sliced strawberries, blueberries, and goat cheese. Drizzle more balsamic vinegar over if necessary.