Mar
20

Warm Orzo Salad

by

It’s officially spring which means it’s time to convert from the cozy comfort foods of winter to the bright and airy flavors of springtime! I recently came across this recipe for Warm Orzo Salad in the spring issue of Good Housekeeping and immediately knew I was going to love it. Now, don’t be fooled—pasta might not seem light and airy, but the amount of fresh shallots, squash and sweet radishes that are packed into this dish are going to seal the deal. This recipe is perfect for a quick weeknight meal since it can be made in about 45 minutes. The recipe features simple ingredients that I already had in my pantry so the workload was even lighter.

If you’re debating on whether to try it for yourself, I can promise the mustard-lemon vinaigrette is life-changing!  It’s the delicious blend of spice and sour-sweetness; it’s hard to believe how easy it is to whip up. That said, if you do happen to try this salad, let me know what you think! 
 warm orzo border
Ingredients
2 medium yellow squash, cut into 1/2-inch chunks
2 medium shallots, thinly sliced
2 tablespoon(s) olive oil
2 teaspoon(s) olive oil
3 tablespoon(s) red wine vinegar
2 tablespoon(s) lemon juice
2 tablespoon(s) grainy Dijon mustard
1 clove(s) garlic, crushed with press
1 pound(s) orzo pasta
6 radishes, sliced into thin half-moons
1/4 cup(s) packed parsley leaves, finely chopped
1 tablespoon(s) finely chopped fresh dill
2/3 cup(s) roasted, salted almonds, chopped

Directions
Heat a large pot of salted water to boiling on high. Preheat the oven to 450 degrees F. On a large jelly-roll pan, toss the squash, shallots, 2 teaspoons of the oil, and 1/4 teaspoon of the salt. Roast 15 minutes or until tender. Meanwhile, in a large bowl, whisk the vinegar, lemon juice, mustard, garlic, the remaining 2 tablespoons of oil, and the remaining 1/2 teaspoon of salt; set aside. Add the orzo to the boiling water and cook as the label directs. Drain well then add to the vinaigrette along with the roasted vegetables, radishes, parsley, and dill. Serve immediately, or refrigerate up to 1 day. To serve, stir in the almonds.

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