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
Or make ahead and chill
2
For the salad: Bring a large pot of lightly salted water to a boil
3
Add the orzo and cook at a lazy boil until just tender, about 9 minutes
4
Transfer to a colander and drain well, then transfer to a large serving bowl
5
Add the tomatoes, cucumber, radishes, olives, cheese, basil, mint and parsley to the orzo
6
For the vinaigrette: Whisk together the shallot, mustard and lemon juice in a small bowl
7
Add the oil in a steady stream, whisking constantly
8
Season with salt and pepper
9
Pour the vinaigrette over the orzo salad and toss well to distribute the ingredients evenly
10
Serve warm or at room temperature
11
Garnish with the pepitas before serving
12
Cook's Note: To toast pepitas, lightly coat the seeds with olive oil
13
Season with kosher salt, then spread in a single layer on a baking sheet
14
Roast at 400 degrees F, stirring occasionally, until golden and fragrant, 5 to 8 minutes
15
You'll know they're almost done when you hear them start to pop