Orzo, Pancetta and Goat Cheese Salad
Submitted by: Jen Wellbrock
Orzo pasta is tossed with torn leaf lettuce, basil, tomatoes, and crisp-cooked pancetta. The salad is tossed with an olive oil and wine vinegar mixture flavored with garlic, lemon peel and black pepper. Crumbled goat cheese is sprinkled on top.
Ingredients
- 8 cups chopped or torn green leaf lettuce
- 1/2 cup chopped basil leaves
- 1 cup orzo pasta
- 1/2 cup diced pancetta
- 2 roma tomatoes
- 1/2 cup goat cheese, crumbled
- 1 tablespoon olive oil
- Dressing:
- Grated peel of one lemon
- 1/3 cup olive oil
- 2 garlic cloves
- 1/3 cup white wine vinegar
- 1/2 tsp black pepper
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Method
Place lettuce and basil in serving dish. Cook orzo pasta according to box directions; drain. In saucepan heat 1 tablespoon oil and add diced pancetta. Cook 5-8 minutes or until browned and crispy. Pat with paper towel and add to salad. Heat the 1/3 cup olive oil in pan over medium heat. Place 2 cloves of garlic in oil and cook for 5 minutes to infuse garlic. Remove garlic from oil and place oil in bowl to cool. Add sliced roma tomatoes and orzo to salad. Once oil is cool, whisk in vinegar, black pepper and the peel of one lemon. Pour over salad and toss. Sprinkle with crumble goat cheese.
Notes: Bacon can be used instead of pancetta.
Number of Servings: 6-8 servings
Submitted by: Jen Wellbrock ( See all of Jen Wellbrock Recipes )
