Italian Orzo Salad

• 분량: 6 servings
• 활동 시간: 15 minutes
• 총 시간: 35 minutes

재료

Kosher salt

1¼ cups orzo (about 8 ounces/ 225 g)

1 teaspoon olive oil

1 clove garlic (minced)

1 cup diced zucchini

⅔ cup mini mozzarella balls (ciliegine) (halved)

⅓ cup cherry tomatoes (quartered)

⅔ cup diced jarred roasted red peppers

¼ cup sliced pitted black olives

2 tablespoons thinly sliced fresh basil

¼ cup extra-virgin olive oil

2 tablespoons red wine vinegar

Kosher salt and freshly ground black pepper

¼ teaspoon dried oregano

방향

For the vinaigrette: In a small bowl, whisk together the oil, vinegar, ½ teaspoon salt, a few grindings of pepper, and the oregano. Set aside.

Fill a large saucepan half full of salted water and bring to a boil over high heat. Add the orzo and cook, stirring occasionally, until al dente, about 8 minutes or according to the package instructions. Drain well and transfer to a large bowl. Add half the vinaigrette and toss to combine. Set aside to cool.

In a medium skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the zucchini and cook, stirring occasionally until tender, about 5 minutes. Transfer the mixture to the bowl with the orzo and let cool.

To assemble the salad, add the mozzarella, tomatoes, red peppers, olives, basil, and the rest of the vinaigrette to the orzo. Taste, adding more salt if desired.