Ontario Carrot and Herb Orzo Pasta Salad Recipe
This vibrant and refreshing Orzo Pasta Salad combines tender orzo, crunchy Ontario carrots, and a medley of fresh herbs with a zesty lemon vinaigrette. Enhanced with crumbled feta cheese and a hint of sweetness from honey, this easy-to-make salad is perfect for a quick lunch or a light dinner and can be served immediately or chilled for later.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables and Herbs
- Ontario carrots, peeled and sliced (1 cup)
- Small Ontario red onion, diced (1)
- Ontario greenhouse red pepper, seeded and diced (1)
- Ontario green onions, thinly sliced (2 tablespoons)
- Chopped fresh herbs (dill, tarragon, parsley, chives, basil), mixed (1/2 cup)
Pasta and Cheese
- Orzo pasta (1 cup)
- Crumbled feta cheese (1/2 cup)
For the Vinaigrette
- Walnut or avocado oil (1/2 cup)
- Juice of half a lemon (about 1.5 tablespoons)
- Dijon mustard (1 teaspoon)
- Honey (1 teaspoon)
- Kosher salt (to taste)
- Black pepper (to taste)
Instructions
- Prepare the vinaigrette: Place the walnut or avocado oil, lemon juice, Dijon mustard, and honey into a small bowl. Whisk together until the honey dissolves fully and the ingredients are combined. Stir in the thinly sliced green onion, then season the dressing with kosher salt and black pepper to taste.
- Cook orzo: Bring a pot of salted water to a boil on the stovetop. Add the orzo pasta and cook according to package instructions until al dente, approximately 8 minutes. Once cooked, drain the orzo and transfer it into a medium-sized salad bowl.
- Cook carrots: Place the peeled and sliced carrots into a medium pot and cover with cold water. Bring to a boil on the stovetop and cook until the carrots are just fork tender, about 4 to 5 minutes. Drain the carrots and add them to the bowl containing the cooked orzo.
- Assemble salad: Add the diced red onion, diced red pepper, chopped fresh herbs, and crumbled feta cheese into the bowl with orzo and carrots. Toss gently to combine all ingredients evenly.
- Add dressing: Pour half of the prepared vinaigrette over the salad and toss well to coat all ingredients. Season the salad with additional kosher salt and black pepper as needed. Add more dressing if desired and toss again.
- Serve or store: Serve the salad immediately for the freshest taste or allow it to cool. Refrigerate in an airtight container and enjoy within 6 days.
Notes
- This salad can be served cold or at room temperature.
- Use walnut oil or avocado oil for a mild, nutty flavor in the dressing.
- You can customize the fresh herbs based on your preference or availability.
- Ensure carrots are cooked until just tender to keep a pleasant crunch.
- Store the salad in the refrigerator and consume within 6 days for best freshness.
- To make this recipe vegan, omit the feta or use a vegan cheese alternative.
