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

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.