Orzo Salad with Citrus Vinaigrette |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/2 pounds orzo pasta |
3 roma tomatoes, diced |
1/4 cup cilantro, chopped |
citrus vinaigrette, recipe follows |
salt and freshly ground black pepper |
1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons) |
1/2 teaspoon dijon mustard |
2 teaspoons lemon zest |
2 teaspoons lime zest |
1/2 teaspoon sea salt |
1/4 teaspoon freshly ground black pepper |
3/4 cup extra-virgin olive oil |
Directions:
1. Fill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions.
2. Drain orzo and cool on a baking sheet.
3. Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette.
4. Citrus Vinaigrette:
5. In medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hours ahead, covered and chilled. Bring to room temperature and stir before serving.
6. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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