Skip to main content

Orzo Salad With Lemon, Mint And Ricotta Salata


I am sure many of you are aware of orzo, a rice-shaped pasta, usually used in soups and salad. I made this Greek inspired orzo pasta salad and served it with roasted chicken. You can find the roasted chicken recipe over here. Enjoy.


Recipe adapted from Dean & Deluca Cookbook

Orzo Salad With Lemon, Mint, And Ricotta Salata

Ingredients

1/4 Cup Extra-Virgin Olive Oil
1/3 Cup Minced Shallots
2 Tbsp Fresh Lemon Juice
1 Garlic Clove, minced
1/2 tsp Finely Grated Lemon Zest, or more to taste
Salt and Pepper to taste
1 Cup Uncooked Orzo
1/2 Cup Very finely diced Yellow Bell Pepper
1/2 Cup Very finely diced Seedless Cucumber
1/2 Cup Crumble Ricotta Salata Cheese (about 3 oz)
3 Tbsp Minced fresh Mint leaves

Method

Stir together the olive oil, shallots, lemon juice, garlic, and lemon zest in a small bowl. season to taste with salt and pepper.

Cook the orzo in a large kettle of boiling salted water until al dente. Drain pasta completely in a colander, running under cold water. Transfer orzo to a bowl, stir in the olive oil mixture, and let cool. Stir in the bell pepper, cucumber, ricotta salata, and mint until combined well. You should serve the salad immediately, but we think it tastes best if you let it stand at room temperature for 2 to 3 hours.
Labels:

Comments

  1. Creative Classroom CoreJune 2, 2009 at 12:52 PM

    I love the texture of orzo. Ive never tried it in a salad before, but I bet it would be incredible!
    I will be bookmarking this recipe to make this summer! Yum!

    Thanks for sharing another great recipe! I will be back!

    ReplyDelete
  2. OlgaJune 2, 2009 at 7:45 PM

    love orzo salads especially in Spring and Summer.

    Great idea to add ricotta!

    ReplyDelete
  3. Jessica604June 3, 2009 at 11:59 AM

    Mmmm! This is perfect for this bout of sun we're having - and for the beach! I have to stock up on orzo again. We've been out since we moved.

    ReplyDelete
  4. JuliaJune 3, 2009 at 1:18 PM

    I love orzo and the flavors you've put together here. Can't wait to try it with chicken, like you suggested.

    ReplyDelete
  5. AnonymousApril 16, 2010 at 3:56 PM

    We couldn't find the right ricotta and substituted feta and it was still fantastic! Thanks!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the...
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W...
14 comments
Read more