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Tomato and Orzo Salad
Sweet, juicy tomatoes and crisp green beans form the backbone of this bright pasta salad. You'll toss warm orzo straight into a zesty lemon and oregano dressing, letting the pasta soak up all that citrusy flavor. Crumbled ricotta salata adds a firm, salty bite that balances the fresh vegetables perfectly. It's a versatile dish that works beautifully warm or at room temperature, making it a reliable option for lunch or a simple side.
Equipment
- Stovetop
- Saucepan
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 3 quarts of salted water to a boil in a large saucepan over high heat. Stir in the orzo pasta and boil for 4 minutes. Drop in the trimmed green beans and continue cooking for about 4 more minutes until both the pasta and beans are tender. Drain the mixture thoroughly, but don't rinse it. The residual starch helps the dressing cling to the pasta.
- 2While the pasta cooks, prepare the dressing. Grate 1 teaspoon of lemon zest and squeeze 1/4 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.
- 3Transfer the warm, drained orzo and green beans directly into the bowl with the lemon dressing and toss to coat evenly. Tossing the pasta while it's warm allows it to absorb the flavors better. Carefully fold in the chopped tomatoes and crumbled ricotta salata cheese.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to develop as it sits.
- Swap: If you can't find ricotta salata, shaved parmesan or crumbled feta cheese work perfectly as salty alternatives.
- Make ahead: You can prep the dressing and chop the vegetables a day in advance, but wait to combine everything until the pasta is freshly cooked.
Recipe Details
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