Orzo Pasta with Lemon Vinaigrette and Gorgonzola

Orzo Pasta with Lemon Vinaigrette and Gorgonzola is a delicious combination of chives, dried cranberries, lemon zest, apple cider vinegar, walnuts, yellow cherry tomatoes and fresh mint leaves.

RECIPE OPTIONS:

Serve with freshly grilled protein such as shrimp, chicken breasts, or sliced marinated flank steak. Salmon is delicious, too!
Skip the dried cranberries and substitute golden raisins
Add diced green apple!

Toss in some arugula greens
Champagne vinegar is a great option for apple cider vinegar
Not a gorgonzola fan? Go for goat cheese or shaved parmesan
Add canned fava beans, English peas, or black olives
Quick Tip: Make the orzo the day before. Stir in a hint of olive oil to keep it from sticking

Orzo pasta with lemon vinaigrette

Pasta substitution ideas:
- Penne for the orzo
- Whole wheat or Quinoa pasta
- Hearts of Palm pasta
- Black bean pasta
- Brown rice

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Recipe

Orzo Pasta with Lemon Vinaigrette and Gorgonzola is a delicious combination of chives, dried cranberries, lemon zest, apple cider vinegar, walnuts, yellow cherry tomatoes and fresh mint leaves.

Salad

Orzo Pasta with Lemon Vinaigrette and Gorgonzola

Ingredients

1 pound orzo pasta
1/2 tablespoon olive oil
For vinaigrette:
1/4 cup plus 1 tablespoon good quality extra virgin olive oil
Fine zest of 1/2 lemon
2 tablespoons fresh lemon juice
Sea salt, to taste
Black pepper, to taste
Remaining ingredients:
1/2 cup yellow cherry tomatoes, sliced in half
1/2 cup red cherry tomatoes, sliced in half
1/4 cup diced chives
1/4 cup dried cranberries
12 ounces gorgonzola cheese, crumbled
1/2 cup chopped fresh mint leaves
1/2 cup chopped toasted walnuts

Instructions

Fill a large stockpot with water and bring to a boil.
Add a pinch of salt and orzo pasta.
Cook orzo until al dente, about 10 minutes, stirring frequently.
Drain orzo well and stir in 1/2 tablespoon olive oil.
For the vinaigrette:
In a small mixing bowl, whisk together the olive oil, lemon zest, lemon juice, apple cider vinegar, a pinch of sea salt, and a pinch of black pepper.
Set aside.
Once orzo is room temperature, add remaining ingredients.
Pour lemon vinaigrette over orzo salad and toss well to coat.
Serve room temperature or chilled.
Salad can be made a day ahead of time.