We’ve been up to our eyeballs in a bathroom remodel over here—more on that to come—but we’ve also found a little time to eat dinner, too. I’ve made this wonderfully light and refreshing orzo salad a couple times in the past few weeks. It’s great with grilled fish or roast chicken, and is an old favorite recipe from Dean and Deluca. I can just tell it’s going to be making the scene all summer.
From Dean and Deluca
1/4 cup extra-virgin olive oil
1/3 cup minced shallots
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon finely grated lemon zest, or more to taste
salt and pepper to taste
1 cup uncooked orzo
1/2 cup very finely diced yellow bell pepper
1/2 cup very finely diced seedless cucumber
1/2 cup crumbled ricotta salata cheese (about 3 ounces)
3 tablespoons minced fresh mint leaves
Cook the orzo in a large kettle of boiling salted water until al dente. Drain pasta completely in a colander, running under cold water. Transfer orzo to a bowl, stir in the olive oil mixture, and let cool. Stir in the bell pepper, cucumber, ricotta salata, and mint until combined well. You could serve the salad immediately, but we think it tastes best if you let it stand at room temperature for 2 to 3 hours.