Thursday, February 7, 2013

orzo salad with sun dried tomatoes, goat cheese, and mint

I know it's mad cold out there right now and the last thing you're probably thinking about whippin' up is a cold salad. But generally our weekly meals need to be quick and easy and sometimes eaten on the fly when reheating isn't even an option. I've also been meaning to post some of the recipes from my cooking classes that get rave reviews and this orzo salad was one of 'em. If you're a giant fan of sun drieds and goat cheese like I am, then this one's for you.

    Orzo Salad w/ Sun Dried Tomatoes, Goat Cheese and Mint


1 1/2 cup uncooked orzo
1/4 red onion, diced
1/2 cucumber, diced
1/2 cup cherry tomatoes, halved
1/3 cup sundried tomatoes packed in oil, sliced
2 tbsp fresh mint, thinly sliced
140 g goat cheese
salt and pepper

Dressing:
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
1/4 cup fresh mint
1 tsp honey
1 clove garlic

Get a pot of water on to boil and salt it up. Once boiling, add the orzo and cook until al dente or your preferred doneness. Drain. Cool or rinse under cold water.

To make the dressing, I simply jammed everything into the magic bullet and pulsed away. No chopping required. Our bullet pretty much broke the first week but I will say it's great for smaller quantities of dressings and sauces. You could simply just chop the mint and garlic and whisk together the ingredients.

Combine all the ingredients and season to taste with salt and pepper. Viola! Minty fresh orzo salad. Hell, if it ain't gonna warm you up, might as well remind you of summer.