Sides Vegetarian

Orzo Citrus Salad


So, two days before Memorial Day, we finished watching Season 10 of Top Chef. After a crazy semester of school, getting our house ship shape to put on the market, and training for a half marathon, I felt my mojo for cooking had waned. I slapped together meals just so I could put much needed calories in my face. But after watching that show, it made want to really cook.   I scoured food blogs and came up with an actual menu for our annual Memorial Day shindig. I had apps, I had sides, I had sliders, I had two desserts (okay, one of them was Bluth bananas, but that counts!).I spent the whole day before, thankfully a cool rainy one, in the kitchen, cooking up a storm. Nothing was Tom Colichhio Top Chef material, but I thought this one dish was a standout, and made it again today. Its a great twist on a pasta salad and would be welcome at any summer BBQ.

Orzo Citrus Salad
  1. 1/4 cup extra virgin olive oil
  2. Zest of 1 orange
  3. 4 cups vegetable broth
  4. 1 lb. orzo pasta
  5. 3 oranges
  6. 1 grapefruit (optional if you can't find good sweet grapefruit)
  7. 1 small red onion, halved and thinly sliced
  8. ¼ cup chopped fresh mint leaves
  9. ½ cup chopped fresh basil leaves
  10. 1 teaspoon kosher salt
  11. Freshly ground black pepper to taste
  1. 1. Mix the zest of one orange with the olive oil. Let sit.
  2. 2. In a large pot, heat the vegetable broth and 4 cups water until boiling. Add the orzo and cook until tender, 7-10 minutes.
  3. 3. Drain the pasta and run under cold water to cool.
  4. 4. Peel the 3 oranges and the grapefruit. Try to remove as much of the pith as you can from the outside.
  5. 5. Over a large bowl (to catch all the juice), cut the fruit into bite-sized segments.
  6. 6. Add the onion, mint, basil, salt, pepper, orzo, and olive oil/zest mix to the bowl. Stir until all the ingredients are fully incorporated.
  1. I've found this salad to really build in flavor if left in the fridge overnight.
Adapted from Offbeat + Inspired

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