Orzo Pasta Salad
A delicious and easy orzo pasta salad packed with flavor and finished with a versatile zingy dressing. A perfect side dish for any occasion. The salad can be done while the tomatoes are roasting.
Servings: 6 people as a side
Ingredients
For the dressing
- 4 tablespoons olive oil
- 2 tablespoons fresh lemon juice (plus the zest for topping)
- 2 tablespoons white wine vinegar
- 1 tablespoon honey (or maple syrup)
- 2 teaspoons dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
For the roast cherry tomatoes
- 400 grams cherry tomatoes
- 3 tablespoons olive oil
- 3 garlic cloves finely minced
- salt and pepper
For the salad
- 250 grams orzo pasta (also called risoni)
- 1 cup kalamata olives roughly chopped or halved
- 150 grams feta cut into small cubes or crumbled
- 1 400g can cannellini beans rinsed and drained
- ⅓ cup red onion thinly sliced
- ⅓ cup pine nuts toasted
- 2 cups arugula
- 1 cup basil torn
Instructions
- Preheat oven to 350f (180c).
- Cut any bigger cherry tomatoes in half and keep smaller ones whole. Prick the end of a knife into the whole ones if you don't want them to burst.
- Mix the olive oil and garlic in a bowl and toss the tomatoes in it.
- Spread out on a baking sheet lined with parchment paper and sprinkle with salt and pepper.
- Roast in the oven (top third) for 30 - 40 mins until they are golden around the edges and have shrunk down a lot.
- While roasting, prepare the rest of the salad. Firstly combine all the dressing ingredients in a jar and shake well until emulsified. Set aside.
- Bring a pot of water to boil, salt it well then add the orzo and cook according to package instructions. Drain really well then toss with 2 tablespoons of the dressing and transfer to a flat dish to cool to room temp.
- Once orzo is room temp, toss with the rest of the salad ingredients and the remaining dressing.
- Arrange on a large serving platter and top with the roasted cherry tomatoes, fresh basil and some grated lemon zest. I tend to mix in half of the basil and top with the rest.
Notes
Orzo - This is also called risoni. Feel free to use any small pasta shape. To stop orzo from being slimy or mushy, undercook it ever so slightly and drain really well. I like to drain in a colander then put the pot I boiled it in on top of colander so the orzo almost steam drys slightly.
Pine nuts - to toast them, place in a dry skillet over a medium heat and toss every so often until lightly golden.
Tomatoes - If you don't want to roast them you can add them raw or substitute for ½ cup of chopped sun-dried tomatoes.
Cannellini beans - If you aren't a fan feel free to leave them out, you could sub for chickpeas.
Make ahead - I actually think it is better the next day. I like to keep the basil seperate as it can get a touch soggy. Get it out of the fridge 20 minutes or so before serving and give it a little toss, sprinkle the basil over and a drizzle of olive oil to freshen it up.