Cooking Classics
The Technique
Lemon-Dill Orzo Pasta Salad
Pasta salads are ideal to serve a crowd as many components can be prepared ahead of time. Look to these hard working dishes to add color & variety to a table of lovely spring offerings for guests. Lemon-Dill Orzo Pasta Salad features grape tomatoes, arugula & tangy feta cheese which adds a pleasing, salty flavor. The Lemon-Dill Vinaigrette relies on fresh citrus juice & zest to carry the bold, punchy ingredients with a smidgen of sugar to balance the flavors. Fresh dill is a delicate but flavorful herb as a little goes a long way. The bright color blends beautifully with the airy texture of the arugula. Learn how to make a versatile pasta salad that can be served for a number of spring gatherings.
Lemon-Dill Orzo Pasta Salad
makes 10 servings
12 oz orzo pasta
1 1/4 tsp kosher salt, divided
1 Tbsp olive or vegetable oil
Lemon-Dill Vinaigrette
5 oz crumbled feta cheese
4 oz grape tomatoes, quartered
2 cups loosely packed arugula
1/2 cup toasted pine nuts
Kosher salt & freshly ground pepper
Bring 3 quarts of water & 1 teaspoon of salt to a boil over Medium-High heat in a Dutch oven. Stir in the orzo & cook 8 to 9 minutes or until al dente. Pour the pasta into a fine wire mesh colander. Run the pasta under cool water to stop the cooking process. Drain well. Pour the orzo into a large bowl & coat with the oil. Set aside. Prepare the Lemon-Dill Vinaigrette as directed.
Top the orzo with the feta, the tomatoes, the arugula & the pine nuts. Sprinkle the ingredients with the remaining 1/4 teaspoon salt & a little freshly ground pepper. Pour the vinaigrette over the ingredients & stir well to coat. Taste the mixture & season with additional salt & pepper, if necessary. Serve immediately.
Lemon-Dill Vinaigrette
makes about 3/4 cup
1/3 cup lemon juice
1/2 tsp fresh lemon zest
2 Tbsp white wine vinegar
1 garlic clove, pressed
3 tsp sugar
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1/3 cup olive or vegetable oil
2 Tbsp chopped fresh dill
Whisk together the first 7 ingredients in a small bowl. Gradually whisk in the oil in a steady stream. Stir in the dill. Taste & adjust the seasonings.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Lemon-Dill Orzo Pasta Salad
If you recently prepared the Lemon-Orzo Chicken Soup, you will have enough of the pasta remaining to make the Lemon-Dill Orzo Pasta Salad. The citrus & dill season the collection of ingredients well. Although fresh dill can be found in your local market all year long, the typical season for it in the garden is spring to early summer. It’s a tad finicky as the herb does not care for temperatures neither too cold nor too warm. Once purchased or cut, use it in a timely manner.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Immediately rinse the hot cooked pasta under cold water to stop the cooking process in order to preserve the shape & texture. It can be prepared up to a day in advance, just be certain it is well coated in oil to keep the orzo separated. Look to The Basics: Orzo for more information regarding this particular pasta, if desired. Bring 3 quarts of water & 1 teaspoon of salt to a boil over Medium-High heat in a Dutch oven. Stir in the orzo & cook 8 to 9 minutes or until al dente. Pour the pasta into a fine wire mesh colander. Run the pasta under cool water to stop the cooking process. Drain well. Pour the orzo into a large bowl & coat with the oil. Set aside. Prepare the Lemon-Dill Vinaigrette as directed.
No. 2
Top the orzo with the feta, the tomatoes, the arugula & the pine nuts. Sprinkle the ingredients with the remaining 1/4 teaspoon salt & a little freshly ground pepper.
No. 3
Pour the vinaigrette over the ingredients & stir well to coat. Taste the mixture & season with additional salt & pepper, if necessary.
No. 4
The salad makes a good bit so plan to use several large platters. Conversely, it can be replenished as needed during serving. Garnish with additional freshly chopped dill, if desired.
The Tune
“The Magic Touch” The Platters
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