Orzo Pasta Salad
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Prep Time:
Cooking Time: Servings: 12 |
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 1 reviewOrzo Pasta Salad. A mandatory salad for picnics, tailgating, or summer bbq's. This salad is very light and full of flavor. The added mint gives it that little fresh taste.
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Ingredients
| olive oil | 1/2 cup | |
| shallot | 2/3 cup | minced |
| lemon juice | 1/4 cup | |
| garlic clove | 2 | diced |
| lemon zest | 1 tsp | |
| salt | 1 pinch | to taste |
| black pepper | 1 pinch | to taste |
| orzo | 2 cups | |
| yellow bell pepper | 1 | core removed, seeds removed, and diced |
| cucumber | 1 | peel, slice in half, scoop out the seeds with a spoon, and dice |
| ricotta cheese | 1 cup | |
| mint (fresh) | 1/2 cup | minced |
Directions
- In a bowl combine the olive oil, shallots, lemon juice, garlic cloves, lemon zest, salt, and pepper. Allow to sit for 1/2 hour.
- In a pot bring salted water to a boil over high heat.
- Stir in the orzo pasta and allow to cook for 10 to 13 minutes until al dente.
- Strain the pasta and rinse briefly under cold water.
- Place the pasta in a serving bowl and stir in the oil mixture. Combine well. Allow to cool to room temperature.
- When the pasta has cooled add the yellow bell pepper, cucumber, ricotta cheese, and mint.
- Combine well and allow to sit at room temperature for 1 hour.
- Add salt and pepper to taste and serve.
Notes
The longer this salad sits the better it gets.