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Orzo Salad with Citrus Cilantro
Orzo Salad with Citrus Cilantro
1 | pint | cherry tomatoes, halved
1/2 | medium English cucumber, seeded and cut into small dice (about 1 cup)
1/2 | cup | pine nuts, toasted
1/4 | cup | Citrus Cilantro Grapeseed Oil
3 | tbsp | finely chopped fresh basil
2 | tbsp | finely chopped fresh Italian parsley
2 | scallions finely chopped (white and light green parts only)
Salt and Pepper to taste
1
Bring a large saucepan of salted water to a boil over high heat and cook the pasta until al dente, about 8 minutes.
Drain and rinse under cold water until cool. Drain the pasta well and transfer it to a large, nonreactive bowl.
2
Add the tomatoes, cucumbers, pine nuts, Citrus Cilantro Grapeseed Oil, basil, parsley, and scallions, and toss to
combine. Taste and season with salt and pepper. Serve chilled or at room temperature.
Ingredients
Orzo Salad with Citrus Cilantro
1 | pint | cherry tomatoes, halved
1/2 | medium English cucumber, seeded and cut into small dice (about 1 cup)
1/2 | cup | pine nuts, toasted
1/4 | cup | Citrus Cilantro Grapeseed Oil
3 | tbsp | finely chopped fresh basil
2 | tbsp | finely chopped fresh Italian parsley
2 | scallions finely chopped (white and light green parts only)
Salt and Pepper to taste
Directions
1
Bring a large saucepan of salted water to a boil over high heat and cook the pasta until al dente, about 8 minutes.
Drain and rinse under cold water until cool. Drain the pasta well and transfer it to a large, nonreactive bowl.
2
Add the tomatoes, cucumbers, pine nuts, Citrus Cilantro Grapeseed Oil, basil, parsley, and scallions, and toss to
combine. Taste and season with salt and pepper. Serve chilled or at room temperature.