Fattoush Pasta Salad
I've made this recipe several times in the past two weeks because it's been such a hit with my husband. When I told him I was going to try substituting the traditional fried bread pieces in fattoush for some orzo pasta, I got a rather muted response. Look, I get it, the best part of fattoush is the fried bread. Why mess with perfection?
Well, I messed with it and I'm here to tell you that it worked. I used Ottolenghi's Na'ama's Fattoush recipe as a basis to work from, because it's stunningly good. Before trying his recipe, I don't think I'd ever had radish in a fattoush salad before, and it adds such a punch of flavor. If you're looking for other ways to pump up a fattoush salad, I'd recommend pomegranate arils and adding lots of mint - that's another of my favorite combinations.
This is really a wonderful lunch or lunch dinner recipe and it's quick the make. The most time consuming part is dicing all the veggies. Often, I find chopping vegetables to be very therapeutic - it's so systematic and it's easy to let your brain go into autopilot mode - I find it's a great time to meditate.
I find on weeknights that I'm less stressed out by recipes with multiple ingredients than the ones with 25 different steps and multiple pots and pans. I don't mind layering of flavors through spices or chopping tons of fruit and vegetables, but I do mind having to do various things simultaneously in 3 different pots on the stove while something is roasting in the oven. Those are weekend recipes only, and frankly I don't truly love them even then.
Which is why this recipe is exactly the kind that appeals to me - it's takes some prep, but it's quick and pretty simple and there's a fresh and healthy outcome at the end. I hope you enjoy this salad as much as we did!
Fattoush Pasta Salad
Makes 4 servings | Prep Time: 15 minutes | Total Time: 20 minutes
1 cup uncooked orzo pasta
5 radishes, thinly sliced
1 large cucumber, diced
25 cherry tomatoes, diced
2 stalks green onions, diced
1/4 cup parsley, chopped
1/2 cup mint, chopped
juice of two lemons
1/2 cup greek yogurt
1/4 cup skim milk
3 tablespoons olive oil
2 tablespoons white wine vinegar
salt & pepper to taste
Bring a medium pot of water to boil, add the orzo and cook for 8 minutes.
While orzo is cooking, prep vegetable ingredients.
Combine the radishes, cucumber, tomatoes, green onions, parsley, and mint in a large bowl and stir to combine.
When orzo is done cooking, strain and run under cold water to stop the cooking.
Combine the lemon juice, yogurt, milk, olive oil, vinegar, garlic, and salt and pepper, in a small bowl and whisk.
Add the cooled orzo to the vegetables and stir. Add the yogurt dressing to the orzo mixture and stir in gently to combing.
Serve immediately or keep in the refrigerator up to two days.