Recipe courtesy of Geoffrey Zakarian
From:
Food Network Magazine
Summer Orzo Salad
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 325
- Total Fat
- 25 g
- Saturated Fat
- 7 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 13 mg
- Sodium
- 385 mg
“Charring the scallions before adding them to the salad adds so much depth of flavor!”
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 325
- Total Fat
- 25 g
- Saturated Fat
- 7 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 13 mg
- Sodium
- 385 mg
Ingredients
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Directions
- Preheat a grill to high.
- Toss the scallions with 2 tablespoons olive oil in a bowl and sprinkle with salt and pepper. Grill the scallions, turning, until the bulbs are tender and the greens are well charred, 4 to 8 minutes. Set aside to cool. (Alternately, you can char the scallions in a cast-iron pan on the stove.) Finely chop the white and light green parts, then discard the remaining ends of the scallions.
- Bring a large pot of salted water to a boil for the orzo. Drop in the orzo and begin to cook. Meanwhile, add the chopped scallions to a medium bowl. Add the vinegar, mustard, remaining 1/3 cup olive oil and half of the olives and whisk until combined. Season with salt and pepper.
- Drain the orzo and rinse to cool. Transfer to a large bowl and immediately toss in some of the vinaigrette along with the cucumber, tomatoes, herbs, red onion and remaining olives. Mix well. Add more dressing to taste. Top with the goat cheese.
