Don’t fret over what to take to your Fourth of July party. This simple orzo salad is full of flavor and will take you only about 20 minutes to make. This recipe makes 6-8 servings so just double the recipe if you need to serve a larger crowd.
1 pound orzo
1 teaspoon Dijon mustard
1/2 cup olive oil
2 lemons, juiced
Kosher salt and freshly ground black pepper
2 cups halved red and yellow cherry tomatoes
1 cup slivered almonds, toasted
1 small red onion, finely chopped
2 green onions, thinly sliced (white and green parts)
2 tablespoons *chiffonade fresh basil leaves
2 tablespoons chiffonade fresh mint leaves
5 ounces crumbled feta cheese
*chiffonade-refers to thin strips or shreds
Bring a large pot of salted water to a boil over medium heat. Add the orzo and cook until tender yet still firm, about 8 to 10 minutes. Drain into a colander and let cool.
Whisk together the Dijon, olive oil, and lemon juice in a large serving bowl. Season with salt and pepper, to taste. Add the cooled orzo, cherry tomatoes, almonds, red onion, green onions, basil, mint, and feta. Toss together and taste for seasoning. Add salt and pepper, if needed. Serve.
Recipe courtesy Patrick and Gina Neely from Food Network’s “Down Home With the Neely’s”
See Also: Barbecue Deviled Eggs for the Fourth