Quick Orzo Salad
Quick Orzo Salad is a simple and flavorful dish made with orzo pasta, olives, coriander, green onion and mushrooms, all tossed in a vinegar-soy dressing.
Orzo salad is versatile and can be customized according to personal preferences and ingredient availability. It can be served warm or cold, making it an ideal dish for picnics, barbecues, potlucks, or as a light lunch or dinner. It pairs excellently with chicken dishes like Mustard Crusted Chicken.
Yield: Serves 4
- 1 1/3 cups orzo pasta
- 1 cup thinly sliced green onion
- 1 cup sliced black olive
- 1 can (284 ml) sliced mushrooms, about 1 cup, drained
- 1 cup chopped fresh coriander
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- black pepper to taste
Bring a pot of salted water to a boil. Add the orzo and cook uncovered, over high heat until al dente, cooked through but still a bit firm, stirring occasionally (or cook the orzo according to the package directions). Drain in a colander and rinse with cold water. Set aside.
Toss the orzo with the olive oil in a large bowl. Add the rest of ingredients and gently toss together. Taste and adjust seasonings. Chill for an hour before serving.
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