Orzo Salad with Citrus Vinaigrette

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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
  • Citrus Vinaigrette:
  • 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

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.

Drain orzo and cool on a baking sheet.

Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette.

Citrus Vinaigrette:

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.

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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