Servings:
Serves 6 to 8 Servings
Ingredients
- 1/4 cup extra-virgin olive oil
- 3/10 cup minced shallots
- 2 tablespoon fresh lemon juice
- 1 clove garlic clove
- 1/2 teaspoon finely grated lemon zest, or more to taste
- 1 cup uncooked orzo
- 1/2 cup very finely diced yellow bell pepper
- 1/2 cup very diced seedless cucumber
- 1/2 cup crumbled ricotta salata cheese (about 3 ounces)
- 3 tablespoon minced fresh mint leaves
Preparation
Baking Directions:
Stir together the olive oil, shallots, lemon juice, garlic, and lemon zest in a small bowl.
Season to taste with salt and pepper.
Cook the orzo in a large kettle of boiling salt water until al dente.
Drain pasta completely in a colander, running under cold water.
Transfer orzo to a bowl, stir in the olive oil mixture, and let cool.
Stir in the bell pepper, cucumber, ricotta salata and mint until combined well.
Serving Directions:
You could serve the salad immediately, but we think it tastes best if you let it stand at room temperature for two to three hours.
