Orzo is a tiny, rice-shaped pasta. It’s quick to cook and kids love it too. Plus, it makes a great pasta salad, warm or cold.
The way this dish is prepared results in a creamy risotto-like dish, but without the butter and cream. Healthy goat cheese and a touch of bacon take the place of the mayo found in many pasta salads. If you're pressed for time and looking for a simple side dish that's crowd-friendly and perfect for a cookout, this is it.
- 1 teaspoon salt
- 1 cup orzo
- 6 slices bacon, chopped
- 2 shallots, finely chopped
- 2 tablespoons red wine vinegar
- extra virgin olive oil, for drizzling
- 1/2 cup crumbled goat cheese
- 1 tablespoon parsley, chopped
- Bring 3 cups salted water to a boil. Add the orzo and bring to a simmer; cook until just tender, about 5 to 8 minutes.
- Strain and rinse with cool water to stop cooking. Set aside.
- In a medium sauté pan over medium heat cook the bacon until crispy, stirring occasionally, about 8-10 minutes.
- Add the shallots and sauté until softened, another 3 minutes.
- Fold the bacon and shallot mixture into the orzo. Add 2 tablespoons of red wine vinegar, drizzle extra virgin olive oil over top, add the parsley and season with salt and pepper.
- Sprinkle each serving with crumbled goat cheese or sprinkle on top of serving bowl.