Garden Orzo Salad With Herb Dressing

Total Time
10mins
Prep 10 mins
Cook 0 mins

A Tart Pasta Salad by Danny Boome from the Food Network

Ingredients Nutrition

Directions

  1. In a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley, basil. Turn on the processor and slowly add the olive oil until the mixture is blended together. Process until smooth and season with salt and pepper, to taste. Set aside.
  2. Cook orzo in large pot of boiling salted water until tender but still firm to bite, about 10 minutes, stirring occasionally.
  3. To a large mixing bowl add the corn kernels, diced celery, seeded and diced cucumber and whole cherry tomatoes.
  4. Once orzo is cooked, drain and rinse under cold water; drain well. Add cooled orzo to bowl and toss. Add dressing to salad and toss again. Season with salt and pepper, if needed. Serve.
Most Helpful

4 5

A tasty salad that was a nice change of pace. Enjoyed the orzo and do make sure to not over cook it. The dressing has some zip to it and went well with the sweetness of the vegetables. I cut this recipe down to half and used white and yellow corn and a hothouse cucumber. There were no cherry tomatoes listed in the ingredients so I added what I thought would be tasty in the salad. Thank you Becca13 for posting this recipe. Made and reviewed for Iron Chef recipe tag game in the Game Forum.