Orzo Salad with Radish & Cucumber in a Citrus Vinaigrette

This recipe was demonstrated by Katie Freer and her children’s cooking class kids (ages 3 to 12) at the Market on June 18. Katie is the founder of Sprouting Chefs, a program that combines her Masters Degree in Early Childhood Education and her culinary talents. Katie always brings her class to Market on Saturdays where each week a new seasonal fruit or vegetable is introduced to the class.


  • 2 1/2 cups orzo pasta
  • 1 tbs olive oil
  • ½ cup chopped radish
  • ½ cup chopped cucumber
  • ½ cup chopped bell pepper
  • ½ cup fresh peas
  • ¼ cup chopped fresh basil
  • 3 tbs chopped fresh mint
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • Optional: ¼ cup toasted pine nuts
  • Optional: ¼ cup freshly grated Parmesan cheese

Citrus Vinaigrette:

  • Juice and zest of ½ lemon
  • Zest of 1 lime
  • Juice and zest of ½ large orange
  • 1 tsp honey mustard
  • 1 tbs apple cider vinegar
  • ½ cup olive oil
  • 1 tsp kosher salt
  • ¼ tsp black pepper


  1. Cook orzo pasta in salted boiling water until al dente, according to package directions. Drain and run under cold water to stop cooking process. Drizzle with olive oil and stir; set aside.
  2. Chop vegetables and herbs, and toss with pasta. Add fresh herbs, salt and pepper, and pine nuts (toasted in 400 degree oven for 8 minutes) if desired.
  3. In medium bowl, whisk together juices, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Pour vinaigrette over pasta mixture and mix thoroughly. Garnish with parmesan cheese, if desired, and serve immediately or refrigerate. Enjoy!

Serves 4-6


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