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
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:
- 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
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.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By alisonfraser.tu...
Raleigh, 73
on July 24, 2010
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I think the citrus vinaigrette calls for too much oil. The citrus taste was fine, but I couldn't get past how much oil was in there. And I even made more orzo than the recipe called for!
By jberliner_11955292
Austin, 83
on September 04, 2009
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I love the texture and taste of this pasta salad. Fresh cilantro and yummy tomatos are key ingredients.
Its better the 2nd day, served at room temp, this allows flavors to blend together. Add peeled cucumber (absorbs flavor well for more crunch and/or yellow or orange sweet pepper for more color, crunch (and taste, as desired. The recipes has many options, including adding grilled veggies of any kind, mmm grilled corn would be great with this salad!
Easy and a tasty alternative to mayo based pasta salads.
By jmoore236_11938518
Cincinnati, OH
on June 21, 2009
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I love this recipe! I made it for a summer get together and everyone was asking for the recipe. I did change it a bit, I added cubed fresh mozzarella and used halved cherry tomatoes. I also cook the orzo to very al dente and pour the dressing over the pasta when it is still hot. The orzo absorbs the citrus vinaigrette and its delicious! Definitely a quick and easy side dish for picnics and summer grill outs!
Read all 7 reviews