Orzo Salad with Harissa and Nocellara

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Author:

Olio Taibi

This side dish is a great companion to your favorite grilled meats or fish; serve warm or cold, it will be in rotation all summer long.

Ingredients

4 ounces orzo
1 medium zucchini, seeds removed, small dice (about 1 cup)
1 bell pepper, yellow or red, small dice (about 1 cup)
2 TBS chopped fresh mint
2 TBS Olio Taibi Nocellara Extra Virgin Olive Oil
1-2 TBS harissa (see note)
1 TBS fresh lemon juice
1/2 TBS finely minced shallot

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Directions

Cook orzo according to package directions.
Meanwhile, combine zucchini, bell pepper, and mint in a bowl.
Whisk together Olio Taibi Nocellara Extra Virgin Olive Oil, harissa, lemon juice, and shallots.
Drain orzo and while warm, add to vegetables in the bowl, add dressing, and toss well.
Serve warm or at room temperature.

Recipe Note

Harissa can vary in heat level from brand to brand, plus take into consideration your personal preference for spice. Start with 1 TBS, taste dressing, and then add more as needed to your taste. We like a nice kick of spice, and used 2 TBS of Mina brand Spicy Red Harissa.

The salad can be made ahead, and keeps well in the refrigerator for a couple days. Great to bring to a summer party or potluck!