CITRUS ORZO SALAD*
2014-10-14 01:02:57
Ingredients
- 1 pound orzo pasta, cooked, drained, and cooled
- zest 1 orange
- zest 1 grapefruit
- 2 oranges, segmented, extra juices saved
- 1 grapefruit, segmented, extra juices saved
- 2 cloves garlic
- salt
- pepper
- 1/4 cup olive oil
- 1/2 small red onion, sliced thin
- 1/3 cup feta cheese
- 1/3 cup chopped fresh cilantro (or parsley if you are one of those weird people that doesn't like cilantro)
- 3 scallions, sliced thin
Instructions
- I love a good cold pasta salad on a warm Summer day. This colorful and flavorful side dish with liven up any barbecue! You can always make this the night before so you don’t have to worry about making it the day of which I always love. If you do decide to make this the night before do not add the cilantro until the day of to prevent ugly brown pieces of cilantro. Cook the orzo pasta according to the directions on the package. Once the pasta is cooked drain the pasta and set it aside to cool. In another bowl add the minced garlic and the zest of a grapefruit and orange. Now its time to segment the citrus. Cut off the top and bottom and sit upright. With your knife follow the natural curve of the citrus so that you cut off all the white pith. Taking the citrus in your hand carefully cut the segments. Cut on either side of the white lines. Add the citrus segments to the pasta and give the leftover a big squeeze to get all the excess juice out. If you are confused on how to segment watch my video! To the orzo add the citrus segments, sliced red onion, feta cheese, chopped cilantro, and scallions. To the juice and garlic add the olive oil, salt, and pepper. Whisk together and add to the pasta. Give it a toss and it’s ready to be devoured! Enjoy!
Gourmet With Blakely http://gourmetwithblakely.com/
