Orzo Salad With Grape Tomatoes And Radishes
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
42
Spice
48
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
450 g
Orzo1 bunch
Radishes (sliced about 1 cup)140 g
Goat Cheese (crumbled)2 tbsps
Basil (chopped fresh)2 tbsps
Mint (chopped fresh)1 tbsp
Dijon Mustard1 cup
Extra-Virgin Olive OilDirections:
1
For the salad: Bring a large pot of lightly salted water to a boil
2
Add the orzo and cook at a lazy boil until just tender, about 9 minutes
3
Transfer to a colander and drain well, then transfer to a large serving bowl
4
Add the tomatoes, cucumber, radishes, olives, cheese, basil, mint and parsley to the orzo
5
For the vinaigrette: Whisk together the shallot, mustard and lemon juice in a small bowl
6
Add the oil in a steady stream, whisking constantly
7
Season with salt and pepper
8
Pour the vinaigrette over the orzo salad and toss well to distribute the ingredients evenly
9
Serve warm or at room temperature
10
Garnish with the pepitas before serving
11
Cook's Note: To toast pepitas, lightly coat the seeds with olive oil
12
Season with kosher salt, then spread in a single layer on a baking sheet
13
Roast at 400 degrees F, stirring occasionally, until golden and fragrant, 5 to 8 minutes
14
You'll know they're almost done when you hear them start to pop
15
Or make ahead and chill