Can't you just smell the sweet and beautiful juiciness? :)
These gorgeous oranges coupled with the first lush days of the season (thank you rain, rain for going away) inspired me to create a summertime classic at our home: citrus orzo pasta salad. I was just thinking about it and then my sister asked me to bring it to our family's Memorial Day gathering. Perfect.
The recipe is one I created, modeled after a chilled salad served at a local grocery store deli. It's so deliciously simple that I thought, I can make this. So can you.
Citrus Orzo Pasta Salad
1 package (16 oz) orzo pasta
Juice and zest from 1 - 2 fresh, plump oranges
1 cup golden raisins
3 ribs celery, chopped
3 green onions, chopped
extra virgin olive oil
dash pepper
Get your big pasta pot bubbling and toss in the orzo once the water is boiling. When al dente, drain and rinse in cold water. Face the fact that orzo is tiny and you will have a smattering of the little tiny pastas that escape your colander. No worries. Pour the orzo back into your large pot and drizzle with olive oil to prevent sticking. Then, drizzle with the fresh orange juice (add more or less depending on the size of your oranges and citrus taste preference) and zest away!
A note on zesting - it's very fun. And somewhat addictive. But, don't get carried away and start zesting the pithy white stuff into your pasta. A gentle hand, and some restraint, is needed here. My Mom gave my dear friend Wendy and I the same zester as a holiday gift a long time ago . . . both of us agree it's one of our favorite kitchen implements. Plus, it's fun to look at the world through the many eyes of your zester:
Finally, dump the golden raisins, chopped celery and green onions into your pot and sprinkle with a dash of pepper. Stir everything together and pour into a lovely serving bowl. Add a garnish of thinly sliced orange if you are feeling fancy. Chill and serve cold.
Enjoy immensely!
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