Orzo Salad with Citrus Vinaigrette

  • Preparation Time5 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the orzo salad

225g orzo pasta
3 Roma tomatoes, diced
5g coriander, chopped
Citrus vinaigrette, recipe follows
Salt and freshly ground black pepper

For the citrus vinaigrette

60ml freshly squeezed lemon juice (from 1 1/2 medium lemons)
1/2 tsp Dijon mustard
5g lemon zest
5g lime zest
1/2 tsp sea salt

1) Fill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions.

2) Drain orzo and cool on a baking sheet.

3) Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and coriander. Dress with vinaigrette.

4) For the citrus vinaigrette: In medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hrs ahead, covered and chilled. Bring to room temperature and stir before serving.

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