Summer orzo salad
Try this refreshing summer orzo salad recipe! Bursting with flavorful herbs, crisp veggies, and tangy dressing, it's perfect for picnics or quick meals.
Ingredients:
- 1 bunch scallions
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup uncooked orzo pasta
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2/3 cup Kalamata or cured black olives, pitted and chopped
- 1 cup diced cucumber
- 1 cup halved cherry or grape tomatoes
- 1/4 cup fresh chives, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 red onion, finely diced
- 170g goat cheese, crumbled
Instructions:
- Heat up a grill on high temperature.
- Mix the scallions with 2 tablespoons of olive oil, salt, and pepper in a bowl. Grill the scallions until the bulbs become tender and the greens are nicely charred, for about 8 minutes. Let them cool down. Alternatively, you can char the scallions in a cast-iron pan on the stovetop. Finely chop the white and light green parts, then discard the rest of the scallions.
- Boil a large pot of salted water for the orzo. Add the orzo to cook. In the meantime, put the chopped scallions in a medium-sized bowl. Combine the vinegar, Dijon mustard, the remaining 1/3 cup of olive oil, and half of the olives and mix well. Season with salt and pepper.
- After the pasta is cooked, drain and rinse it with cold water. Quickly mix it with some vinaigrette, along with the cucumber, tomatoes, herbs, red onion, and the rest of the olives. Stir thoroughly. Add more dressing to your liking. Sprinkle with goat cheese on top and serve.
Summary:
- Calories: 1951 kcal
- Fat: 148 g
- Protein: 52 g
- Carbs: 110 g
- Potassium: 1433 mg
- Magnesium: 174 mg