Orzo Salad With Lemon, Mint, And Ricotta Salata Print Email

1/4 Cup Extra-Virgin Olive Oil
1/3 Cup Minced Shallots
2 TBS Fresh Lemon Juice
1 Garlic Clove, minced
1/2 tsp Finely Grated Lemon Zest, or more to taste
Salt and Pepper to taste
1 Cup Uncooked Orzo
1/2 Cup Very finely diced Yellow Bell Pepper
1/2 Cup Very finely diced Seedless Cucumber
1/2 Cup Crumble Ricotta Salata Cheese (about 3 oz)
3 TBS Minced fresh Mint leaves

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 salted 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. You should serve the salad immediately, but we think it tastes best if you let it stand at room temperature for 2 to 3 hours. - http://www.seasaltwithfood.com/2009/06/orzo-salad-with-lemon-mint-and-ricotta.html