Summer is upon us, which makes me think of picnics, summer concerts and being outside as much as possible. Those activities spurred the creation of this recipe. I wanted something light that reflected the ingredients and flavors of summer, while simultaneously being portable so you can enjoy the outdoors.
This is not the Italian dressing pasta salad of the past. This is a modern pasta salad for the future. It is quick to prepare, perfect
Ingredients:
Orzo Salad
8 oz. gluten-free or regular orzo
1/2 cup cherry tomatoes, quartered and lightly salted
1 medium cucumber, seeded and diced
1/2 yellow bell pepper, seeded and diced
1/2 cup crumbled feta
1/3 cup pine nuts, toasted
1/2 cup julienned basil
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Dressing
2 tablespoons finely diced shallot
1/3 cup champagne vinegar
3/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon honey
1/2 teaspoon dijon mustard
Directions:
1. Bring a pot of salted water to a boil, and cook the orzo to package instructions. Be sure to stir when first adding orzo to water to avoid sticking. Cook to al dente. Refrigerate until cool.
2. Combine all dressing ingredients in a mason jar or lidded container and shake to combine. Set aside.
3. Add chopped vegetables to a bowl with the cooled orzo. Pour over 3/4 of the dressing and mix to combine. Add the feta, pine nuts, parsley, salt, pepper and basil. Toss to combine.
4. Refrigerate for at least an hour before serving. If the pasta has absorbed all the dressing and you want it to be a less dry, add the rest of the dressing.
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