Greek Orzo Salad
|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.