Orzo Vegetable Salad with Mustard Lemon Dressing

Diane's Recipes

From Diane Rossen Worthington

Serves 8

 

2 cups orzo

1 tablespoon olive oil

 

Dressing

1 clove garlic, minced

2 teaspoons Dijon mustard

3 tablespoons lemon juice

1 tablespoon balsamic vinegar

½ cup olive oil

Salt and freshly ground black pepper

 

Salad

1/2 finely diced European (hothouse) cucumber*

8 radishes, finely diced

2 carrots, peeled and finely

1 1/2 cup fresh corn kernels (about 2 large ears)

2 tablespoons finely chopped parsley

2 tablespoons finely chopped chives

3 tablespoons finely chopped cilantro

5 ounces fresh goat cheese, crumbled

Whole cilantro leaves, for garnish

 

1. Bring a large pot of salted water to a boil. Add the orzo and cook about 9 to 11 minutes or until just done. Drain in a colander and transfer to a large mixing bowl. Add a tablespoon of oil to keep the pasta from sticking together. Let cool.

2. While the pasta is cooling, make the dressing: In a medium bowl, thoroughly whisk all the dressing ingredients together.

3. When the pasta is cool, add the cucumber, radishes, carrots, and corn. Mix well. Add the chives, parsley, and cilantro.

4. Pour the dressing over the mixture and toss to mix the ingredients Taste for seasoning. Place in a serving bowl and garnish with the cilantro leaves. Chill until serving.

Advance Preparation: This may be prepared 2 ahead, covered and refrigerated.

*It is not necessary to peel the thin-skinned European cucumber.

 

Keywords: salad, pasta

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