This salad is quite similar to the quinoa salad I make all the time. It's quick, it's easy, and it uses a lot of the same ingredients. However, the dressing is a bit different and I used orzo, which is a type of pasta. Here's how I made my salad tonight...
Orzo salad
Serves Mitch and myself today, with leftovers for myself tomorrow
Dressing
2 tbsp olive oil
2 tbsp rice wine vinegar
1 tbsp Dijon mustard
1 lemon, zested and juiced
1 clove garlic, minced
1 shallot, finely chopped
Salad
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1/2 cup corn
1/2 cup peas
1/4 cup crumbled feta cheese
1 cup dried orzo, cooked and then cooled
1 cup parsley, chopped
salt and pepper to taste
Cook orzo in salted water for 8 minutes, or according to package directions. Let cool, or do what I did and rinse under cold water. (I always hear it's really bad to rinse your pasta because you need the starch to stick to the sauce, but I'm hoping it's less of an dire no-no when adding to a cold salad??)
In a large bowl, whisk together the dressing. If you're nervous about my measurements and fear an overly-dressed salad, whisk the dressing in a separate bowl and mix it in later. Add in cooked and cooled orzo, along with the other ingredients, and toss together. Serve the salad as is or top with grilled shrimp or portabella mushroom. For those recipes, see the post below!
Photograph copyright © 2011 Jasmine Habart.
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