Garden orzo salad with herb dressing

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Ingredients

  • For the herb dressing:

  • 2 lemons, zested and juiced
  • 2 oranges, zested and juiced
  • 225ml cider vinegar
  • 450g fresh parsley leaves
  • 450g fresh basil leaves
  • 450ml extra-virgin olive oil
  • Salt and freshly ground black pepper

  • For the salad:

  • 900g orzo
  • Salt, for water
  • 5 ears corn, kernels removed
  • 5 stalks celery, diced
  • 1 cucumber, seeded and diced
  • 900g cherry tomatoes

Use imperial measurements

Method

How to make Garden orzo salad with herb dressing

1) In a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley and basil. Turn on the processor and slowly add the olive oil until the mixture is blended together. Process until smooth and season with salt and pepper to taste. Set aside.

2) Cook orzo in large pot of boiling salted water until tender but still firm to bite, about 10 minutes, stirring occasionally.

3) To a large mixing bowl, add the raw corn kernels, diced celery, seeded and diced cucumber and whole cherry tomatoes.

4) Once orzo is cooked, drain and rinse under cold water; drain well. Add cooled orzo to bowl and toss. Add dressing to salad and toss again.

Season with salt and pepper, if needed. Serve.

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