4 Videos | Photo: Gina's Orzo Salad Recipe
Ingredients
- 1 pound orzo
- 1 teaspoon Dijon mustard
- 1/2 cup olive oil
- 2 lemons, juiced
- Kosher salt and freshly ground black pepper
- 2 cups halved red and yellow cherry tomatoes
- 1 cup slivered almonds, toasted
- 1 small red onion, finely chopped
- 2 green onions, thinly sliced (white and green parts)
- 2 tablespoons chiffonade fresh basil leaves
- 2 tablespoons chiffonade fresh mint leaves
- 5 ounces crumbled feta cheese
Directions
Bring a large pot of salted water to a boil over medium heat. Add the orzo and cook until tender yet still firm, about 8 to 10 minutes. Drain into a colander and let cool.
Whisk together the Dijon, olive oil, and lemon juice in a large serving bowl. Season with salt and pepper, to taste. Add the cooled orzo, cherry tomatoes, almonds, red onion, green onions, basil, mint, and feta. Toss together and taste for seasoning. Add salt and pepper, if needed. Serve.
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By uvcf23
Lovettsville, VA.
on May 31, 2012
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I made this for a neighborhood party this past weekend. I wasn't a bit surprised when everyone asked my for the recipe! However, I must admit, I used 6 cups of chicken broth to cook the Orzo and pine nuts instead of almonds. Very Italian. But, I'm Irish, sooooo.. Yeah. Super good!!!
By YummyMommy!
on April 20, 2012
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I made this last night with grilled chicken and it was an excellent side dish.I took others' advice and used two t. of the dijion and it turned out delicious. I used only half of a small red onion and to be honest, I will most likely omit that next time because you already have the onion flavor from the green onions and it was a bit much. I also only had dried mint on hand and again, that made no difference so I will probably omit that next time also. I only let the orzo cool during the time it took to chop everything, so this was served room-temp and was perfect. One note: I ate some leftovers today and it was not as good; the dressing was totally absorbed and I felt it was much better at room temp than cold. In my opinion, if you are planning on having this for company or bringing it to a party or something (which it's totally worthy of, definitely dress it just before serving as that is when it tastes the best! I will definitely make it over and over this summer!
By grandmere'
losangeles,ca.
on November 08, 2011
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I made this salad to night for dinner it was great. I enjoyed the lemon,basil with just a hint of mint. That is a great salad to have on Sunday brunch and my girly lunch. Thanks Gina.
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