Orzo Salad

Name: Orzo Salad
Ingredients: 1/2 cup pine nuts; 1 pound orzo; 1/4 cup fresh lemon juice, or to taste; 1/2 cup extra-virgin olive oil; 1 garlic clove, finely minced; 1 (12 ounce) jar marinated roasted bell peppers, drained and chopped; 1/2 pounds mozzarella, preferably fresh, cut into 1/2-inch pieces; 4 cups chopped baby arugula leaves (2 1/2 ounces); 2 cups chopped radicchio (2 1/2 ounces)

9 ingredients

7 steps

Ingredients

1/2 cup pine nuts
1 pound orzo
1/4 cup fresh lemon juice, or to taste
1/2 cup extra-virgin olive oil
1 garlic clove, finely minced
1 (12 ounce) jar marinated roasted bell peppers, drained and chopped
1/2 pounds mozzarella, preferably fresh, cut into 1/2-inch pieces
4 cups chopped baby arugula leaves (2 1/2 ounces)
2 cups chopped radicchio (2 1/2 ounces)

Directions

1

Preheat oven to 350°F with rack in middle.
2

Roast pine nuts in a rimmed sheet pan until golden, about 8 minutes.
3

Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
4

Meanwhile, whisk together lemon juice, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
5

Add hot orzo to dressing and toss. Let orzo come to room temperature, stirring occasionally.
6

Add pine nuts, peppers, mozzarella, arugula, and radicchio and toss well.
7

Season salad with salt, pepper, and additional lemon juice, if desired.