I am always looking for new sides to bring to pot lucks or to make for grill outs. Ya know...the ol' room temperature side.
This recipe is for an orzo salad that I have made a few times before. It is Greek-like because of the feta and dill dressing. I love orzo. And orzo salads are a nice change from your typical pasta salad (and there isn't anything wrong with a typical pasta salad...you might as well call me Mrs. PastaSaladPants).
I actually prefer pasta salad served cold. Fully chilled. However, it tastes just fine room temperature if that is what you need.
We had this orzo salad with some Boulder Sausage brats and cantaloupe. Grill out and chill out.
Greek Orzo Salad with Mustard-Dill Vinaigrette
by Bobby Flay via Food Network
3/4 pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and diced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
3/4 pound feta cheese, crumbled
Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
(Servings: 6-8, Prep time: 30 min., Cook time: 10 min., Difficulty: Easy)