Test Kitchen: Sargent Choice Versatile Summer Orzo Salad

Recipes modified from FoodNetwork & thespicemarket
Yield: 4-6 servings

1 cup uncooked whole wheat orzo
1 tablespoons turmeric
1 bunch of scallions (4-5 scallions)
1/2 cup feta cheese (crumbled)

Dressing
1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
Salt & pepper to taste
Lemon juice and honey optional to taste

Other seasonal ingredient ideas: summer squash, zucchini, eggplant, diced tomatoes, diced cucumbers, lemon juice & zest, spinach, dill, parsley

Crispy Chickpeas
1 can chickpeas
Olive oil
½ tsp paprika
½ tsp oregano
½ tsp onion powder
Salt and pepper to taste

Dressing: Mix vinegar, Dijon mustard, and olive oil in large bowl.
Orzo: In a large saucepan, bring water and turmeric to a boil. Add the orzo and cook on low boil for 7-8 minutes until al dente, or according to package directions. Drain and transfer to bowl with dressing – mix well.
While orzo is cooking, grill the scallions on a pan lightly coated with olive oil until the bulbs are tender and the greens and bulbs are browned, about 8 minutes. Chop scallions once cooled. Use similar method with any seasonal vegetables.
Add feta and scallions to bowl with the orzo mix. If you have other seasonal veggies or herbs, mix in at this step.
Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

The turmeric gave the orzo a beautiful color and a unique flavor.
The salad could be served warm or cold.
This could be either a side dish or a main course.
The salad can be batch prepared and stored in the fridge for a later date.
Additional protein can be added or substituted such as chicken, fish, or tofu.
Different vegetables and spices can be added according to your preference.
The recipe uses the whole scallion, which is not the case in many other recipes.

Add the dressing and feta cheese when ready to serve the dish to increase the storage time.
Add in different vegetables and spices to enhance the flavor of the salad.
Swap out the feta cheese for tofu or tempeh for a vegan recipe alternative.

Whole wheat orzo provides energy and fiber.
Feta cheese and chickpeas are a good source of protein and help the energy from the orzo last longer.
Olive oil is a source of heart healthy unsaturated fat.
Lemon juice and tomatoes add flavor and brightness to the dish, and are good sources of vitamin C.