Orzo salad w/chimichurri etc
(from sarahcampbell’s recipe box)
Prep time: 30 minutes
Cook time: 10 minutes
Categories: Side Dish
Ingredients
- CHIMICHURRI
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 cup Italian (flat leaf) parsley, packed
- 1/2 cup cilantro*, packed
- 3 cloves garlic
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- SALAD
- 1 cup uncooked orzo
- 1 medium zucchini or squash
- Pinch of salt and pepper
- 1 pint grape or cherry tomatoes
Directions
-
Prepare the chimichurri by washing the parsley and cilantro leaves well, then shaking off as much water as possible. Pull the leaves from the stems and add them to a food processor, along with the olive oil, vinegar, garlic, oregano, cumin, red pepper, and salt. Pulse the mixture until smooth. (Or finely mince the parsley, cilantro, and garlic with a knife and stir together with the remaining ingredients.)
-
Cook the orzo according to the package directions, drain in a colander, and then let cool.
-
Slice the zucchini into ΒΌ inch thick rounds. If roasting in the oven, toss with a little oil, a pinch of salt and pepper, then roast at 400 degrees for about 20 minutes. Let the zucchini cool slightly.
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While the zucchini and pasta are cooling, slice the grape tomatoes in half. Once the zucchini and orzo are no longer steaming hot, combine them in a bowl with the tomatoes. Pour about half of the chimichurri over top, and then toss until everything is coated. Add more chimichurri to your liking.