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Tomato and Orzo Salad
Tomato and orzo salad is a bright, refreshing pasta dish that comes together with minimal effort. Tender orzo and crisp green beans form a satisfying base, while juicy ripe tomatoes add a burst of sweetness. A simple dressing of fresh lemon juice, olive oil, and chopped oregano ties the ingredients together with a zesty, herbaceous finish. Crumbled ricotta salata brings a pleasant salty bite to every forkful. Serve this colorful salad warm or at room temperature for a light lunch or an easy weeknight side dish.
Ingredients
- 1¼ cups ORZO PASTA
- ½ pound GREEN BEANS, TRIMMED AND EACH CUT INTO THIRDS
- 2 LARGE LEMONS
- 2 tablespoons EXTRA-VIRGIN OLIVE OIL
- 2 teaspoons FRESH OREGANO LEAVES, CHOPPED
- ¾ teaspoon SALT
- ¼ teaspoon COARSELY GROUND BLACK PEPPER
- 1 pound RIPE TOMATOES (3 MEDIUM), CUT INTO ½-INCH PIECES
- 4 ounces RICOTTA SALATA CHEESE, CRUMBLED, OR PARMESAN CHEESE, SHAVED
Instructions
- 1Bring three quarts of salted water to a boil in a large saucepan over high heat. Stir in the orzo pasta and boil for four minutes. Drop in the trimmed green beans and continue cooking for about four more minutes until both the pasta and beans are tender. Drain the mixture thoroughly.
- 2While the pasta cooks, prepare the dressing. Grate one teaspoon of lemon zest and squeeze one-quarter cup of fresh lemon juice into a large mixing bowl. Whisk in the olive oil, chopped fresh oregano, salt, and black pepper until completely smooth and combined.
- 3Transfer the warm drained orzo and green beans directly into the bowl with the lemon dressing and toss to coat evenly. Carefully fold in the chopped tomatoes and crumbled ricotta salata cheese before serving.