I love a good cold pasta salad on a warm Summer day. This colorful and flavorful side dish with liven up any barbecue! You can always make this the night before so you dont have to worry about making it the day of which I always love. If you do decide to make this the night before do not add the cilantro until the day of to prevent ugly brown pieces of cilantro.
|Zest of orange||1|
|Zest of grapefruit||1|
|Garlic||2 Clove (10 gm) , minced|
|Olive oil||1/4 Cup (4 tbs)|
|Orzo pasta||1 Pound , cooked, drained, and cooled|
|Oranges||2 , segmented, extra juices saved|
|Grapefruit||2 , segmented, extra juices saved|
|Red onion||1 Small , thinly sliced|
|Feta cheese||1/3 Cup (5.33 tbs)|
|Chopped fresh cilantro/Parsley||1/3 Cup (5.33 tbs)|
|Scallions||3 , thinly sliced|
In a large bowl, add in the orzo pasta, orange segments, grapefruit segments, garlic, red onion, feta cheese, cilantro and scallion. Set aside.
For the vinaigrette – in a large bowl, add in the zest of a grapefruit and orange, followed by the garlic.
Squeeze in the segmented orange and grapefruit. Season with olive oil, salt and pepper. Whisk well and pour over the orzo mixture. Toss well.
Serve the salad with some grilled chicken.