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Recipe courtesy of Kelsey Nixon

Show: Food Network Star

Episode: Star Quality

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Total:: 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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Name: Orzo Salad with Citrus Vinaigrette
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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