Greek Orzo Salad
Ingredients
| 1 lb orzo (rice shaped pasta) | ||
| 1/3 cup white vinegar | ||
| kosher salt and black pepper to taste | ||
| 1 tbs Dijon mustard | ||
| 1/2 cup scallions, sliced on a bias | ||
| 1/2 cup shallots, chopped | ||
| 1/4 cup fresh parsley, minced | ||
| 1/3 cup fresh mint, chopped | ||
| 2 tbs balsamic vinegar | ||
| 1 cup olive oil |
This orzo salad is flavored with Dijon mustard, shallots, scallions, mint, balsamic vinegar and olive oil.
- Cook the orzo according to package directions, drain and set aside, but don’t rinse.
- Toss the orzo with all of the other ingredients while the orzo is still warm.
- Cover and refrigerate for 4 hours or overnight before serving. Stir occasionally.
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