As autumn barrels toward us, I like to take some of summer's favorites and give them a bit more depth to help them straddle the seasons well. Early in the summer, this pasta salad wouldn't include lentils and the peas would likely be fresh. I might skip the tomatoes if they weren't stunning and opt for asparagus instead. You get the idea: eat with the season. A bit heartier and aiming at what's in season before the season is ready for bed.
Now, if you just really don't like the idea of lentils and pasta together (try it before you shun it!), you can increase the pasta to a cup and a half and omit the lentils. I like how much heartier and "main course" the lentils make this salad. If you aren't a fan of heat, skip the green chiles. They don't add a lot of heat, but it's not nothing and the dish is great with or without them. The peas are here mostly for color - you could also work in a diced green pepper if you prefer.
I love this pasta salad as the star of a picnic. This time of year, it might join me on an adventure to watch ducks and geese preparing to fly south for the winter, to pick apples at my favorite orchard, or to be the reward at the end of a long bike ride. However and wherever you choose to have it, enjoy!
Lemony Chicken Orzo Salad
- 1 cup orzo pasta
- ½ cup green lentils
- 1 lemon, zested and juiced
- 1 heaping teaspoon dijon mustard
- 1 tablespoon white wine vinegar
- 1 large clove garlic, minced
- 4 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup roasted green chiles
- 2 cups grape tomatoes (multicolored if available), halved
- 1 cup frozen peas, thawed
- 2 cups cooked diced chicken breast
- ½ cup fresh basil, sliced thinly
Fill a medium sized saucepan halfway with water and bring to a boil. Cook the orzo and green lentils until al dente -- about 10-12 minutes. Strain the pasta and lentils through a colander and rinse with cold water to stop the cooking process. Set aside.
Make the dressing in a small bowl by combining the lemon zest and juice, dijon mustard, garlic, vinegar, olive oil, salt and pepper. Whisk to combine; set aside.
In a large bowl combine the orzo, lentils, roasted chiles, grape tomatoes, peas, chicken, and basil. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.
- Yields: 6 servings
- Preparation Time: 30 minutes