Orzo Salad
Orzo Salad
In the past year I’ve started getting more into pasta salads. They’re filling and there are so many ways to change them up! This salad is inspired by one from Chrissy Teigen’s original cookbook. I made her’s exact to her recipe first and my fiancé was obsessed! I updated it to add in some seasonal veggies, including cherry tomatoes I grew on my balcony for the first time!
INGREDIENTS
Salad
1 cup uncooked orzo
1 tbsp. olive oil
1/2 large cauliflower
1 zucchini
1 tbsp. chopped garlic
Salt and pepper
1 cup cherry tomatoes
1/2 red onion
1/4 cup dried cranberries
1/2 cup feta cheese
Dressing
3 tbsp. extra virgin olive oil
3 tbsp. lemon juice
2 tsp. Dijon mustard*
1 tsp. honey
Salt and pepper
YIELD
4 servings
TIME
Prep - 20 minutes
Cook - 25 minutes
Assemble - 5 minutes
TOOLS
1 baking sheet
Large pot
Medium bowl
DIRECTIONS
Preheat oven to 400 degrees F. Line a baking sheet with foil.
Bring a large pot of water to boil. Cook orzo according to directions. Drain and toss with a bit of olive oil to prevent from sticking. Set aside.
Chop cauliflower, slice and halve the zucchini, cut cherry tomatoes in half and slice the red onion.
Arrange the cauliflower on half the baking sheet. Drizzle with olive oil. Roast for 10 minutes.
After 10 minutes add the zucchini to the other half of the baking sheet. Drizzle with olive oil, chopped garlic**, salt and pepper and carefully mix on the sheet. Roast for another 15 minutes.
Combine dressing ingredients in a measuring cup and mix well. Add in more lemon juice or mustard to your own taste.
Once the pasta and vegetables are cooked, assemble each salad. Start with a base of orzo, add in portions of each vegetable: cauliflower, zucchini, tomatoes, and onions. Sprinkle with feta and dried cranberries. Drizzle dressing on top.
Recipe adapted from Cravings by Chrissy Teigen.
NOTES
*I am a fancy mustard lady. I always use Kozliks and try different flavours like Sweet & Smokey. I recommend getting some nice mustard if you use them for salad dressing, I think they really add to the flavour!
**I add the garlic halfway through roasting because I notice when I roast garlic for the full time it takes to cook something like cauliflower it burns. This may be because I’m lazy and use pre-chopped garlic.
In my photos you won’t see red onions. There was a red onion recall in Canada and a bunch of people getting sick from salmonella and I panicked and threw out my onion.
