This lovely summer salad was inspired by a recipe by Chef Geoffrey Zakarian and demonstrated on The Food Network's show The Kitchen. It is fresh and filling, perfect for a light summer lunch.
Make it parve or dairy
4 -5 scallions
1/3 cup extra-virgin olive oil plus 2 tablespoons, divided
Sea salt and freshly ground black pepper
8 ounces uncooked orzo pasta
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2/3 cup black olives pitted and chopped
1 cup diced cucumber
1 cup halved cherry or grape tomatoes
1/4 cup fresh chives, finely chopped
1/4 cup fresh dill or basil, chopped
1/4 cup fresh parsley, chopped
Cook orzo according to package directions; rinse and drain
Toss the scallions in a bowl with 2 tablespoons olive oil and sprinkle with salt and pepper. Grill or char the scallions in a pan until the white bulbs are tender and the green parts are well-charred, about 5 minutes. Cool and chop into small pieces.
Add the chopped scallions to a medium bowl. Add the vinegar, mustard, 1/3 cup olive oil and olives and whisk until combined. Season with salt and pepper.
Toss pasta with olive vinaigrette, along with the cucumber, tomatoes and herbs, Add more dressing to taste.
Top with salmon, faux kosher shrimp and/or goat cheese. Serve slightly warm or at room temperature