Southwestern Orzo Salad Kitchenaid Stand Mixer Giveaway Food

ORZO SALAD

Steps:

• To make the dressing, in a small mixing bowl, whisk together the lemon zest and juice, garlic, 1/2 cup olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Set the dressing aside.
• To make the salad, combine the bell pepper, cucumber, onion, chickpeas, olives, walnuts, mint and parsley in a large mixing bowl.
• Meanwhile, bring a large pot of water to a boil. Stir in 3 tablespoons of salt and a small splash of olive oil. Add the orzo and cook for 7 to 9 minutes, or according to the directions on the package. Drain the orzo in a colander, then add it to the vegetable mixture while the orzo is still hot. Immediately pour the dressing onto the orzo and vegetables, and stir to combine. The hot orzo will readily absorb the dressing. Add a splash more olive oil if the salad seems too dry. Allow the salad to cool to room temperature, and add the feta, if desired. Cover and refrigerate for 1 to 2 hours.
• Give the salad a stir, then taste and adjust the seasoning before serving, if need be.

SOUTHWESTERN ORZO PASTA SALAD WITH CILANTRO LIME DRESSING

Steps:

• Bring a large saucepan of salted water to a boil.
• Add the orzo and cook according to the package directions, being sure to not overcook.
• Drain in a sieve or colander and immediately rinse with cold running tap water.
• Drain again and toss with 1-2 tablespoons olive oil. Transfer to a large mixing bowl.
• Add the tomatoes, corn, red onion and black beans and stir to combine.
• Combine all the ingredients in a food processor or blender. Process until smooth.
• Pour dressing over salad and stir well. Serve immediately garnished with cilantro sprigs and lime wedges.