Orzo Salad with Citrus Vinaigrette

2019-05-02
  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m
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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

Method

Step 1

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.

Step 2

Drain orzo and cool on a baking sheet.

Step 3

Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette.

Step 4

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.

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