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Lemon Orzo Salad with Goat Cheese and Mint

273 A Lemon Orzo Salad Goat Cheese Mint.jpg
273 A Lemon Orzo Salad Goat Cheese Mint.jpg

Lemon Orzo Salad with Goat Cheese and Mint

1.00

Northwest Catering in Madison Park, Washington is one of my favorite go-to lunch spots when home visiting family. From catering to grab-and-go premade salads, sandwiches and other delectable treats, Northwest catering is a local favorite. I always get their lemon orzo pasta that is simplistic by nature but refreshing, bright and cheery all at the same time. Even if it’s raining out, this salad puts an immediate smile on my face!

Yield: 6 – 8

Oven: 375ºF

Preparation time: 10 minutes

Cook Time: 9 minutes

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1, 1-pound box orzo

vegetable oil, as needed

2 tablespoons lemon juice, from approximately 1 lemon

1 teaspoon fresh lemon zest, from approximately 1 lemon

4-ounces crumbled goat cheese, divided

2 teaspoons honey

kosher salt, as desired

1 tablespoon freshly sliced mint

Method:

1.   In a medium size pot, cook orzo according to package directions, approximately 9 minutes.

2.   Strain and run under cold water to quickly cool.

3.   Transfer to a large bowl and add just enough oil to coat the pasta. Finish with fresh lemon juice, zest, half the goat cheese, honey, and pinch of salt. Toss to combine adjusting seasoning to taste with additional lemon juice or salt if desired. Finish with the remaining goat cheese and mint.

4.   Pasta can be served room temperature or cold.

 

Kitchen Note: For a nice add-on, consider adding toasted pine nuts and grilled shrimp to finish.