ORZO PASTA SALAD
This orzo
pasta salad is light and summery and an excellent accompaniment for barbecues
and potlucks because it is delicious served cold or at room temperature. It is
full of fresh broccoli, red pepper, red onion and chickpeas and is dressed in a
lemon dijonnaise vinaigrette. I recommend preparing the salad at least a few
hours in advance for the flavors to develop.
Ingredients
- 1/2 teaspoon salt
- 1 teaspoon honey
- 1/2 cup corn
- 1 tablespoon olive oil
- 1/4 teaspoon grated lemon zest
- 1/2 cup red bell pepper chopped
- 1 small zucchini chopped
- 3 tablespoons olive oil
- 3 tablespoons freshly squeezed lemon juice
- Salt and pepper
- 1/3 cup ribboned basil
- 1/2 teaspoon minced garlic
- 3/4 cup uncooked orzo
- 1/2 cup cubed mozzarella
Instructions
First, preheat
the oven to 400 degrees F.
Then, cook
the orzo according to the directions on the package. Drain and rinse with cold
water; drain and place in a large bowl.
While the
orzo cooks, mix the lemon zest, lemon juice, olive oil, oil, salt, garlic and
honey. Whisk until smooth.
Combine
corn, chopped red pepper and chopped zucchini with olive oil and salt and
pepper on a platter.
Bake 20-25
minutes, turning every 7-8 minutes in the preheated oven. (Cook until crisp
tenderness)
Remove and
let cool.
Mix the
completely cooled vegetables, the completely cooled pasta, the cubed mozzarella
and the ribbon basil with the vinaigrette and refrigerate in the refrigerator
until you are ready to enjoy.
Salt and
pepper to taste!
Happy
Cooking Time.
