Mediterranean Orzo Salad with Olives, Sun-Dried Tomatoes, and Pine Nuts
By Deen Brothers
JUMP TO RECIPE
Difficulty: Easy
Servings: 4
Ingredients
- 1 cup orzo
- 3 tablespoons olive oil
- ½ teaspoon finely grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 1 ½ teaspoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh basil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup pitted
- 2 tablespoons coarsely chopped sun-dried tomatoes
- 3 tablespoons toasted pine nuts
- 1 1/2 cups cooked chopped Smithfield ham
Directions
Cook the orzo according to package directions. Drain and let cool. (You should have about 3 cups cooked orzo.)
In a small bowl, whisk together the olive oil, orange zest, orange juice, lemon juice, basil, ¼ teaspoon salt, and the pepper.
Transfer the orzo to a large bowl. Stir in the olives, sun-dried tomatoes, pine nuts and cooked ham. Pour in the citrus dressing and toss to combine. Taste and adjust the seasoning, if necessary.