Name: Orzo Salad with Radishes, Capers, and Anchovy
Total time: 1 h 25 min
Ingredients: 1 1/4 cups (8 ounces) orzo; Salt and pepper; 6 tablespoons extra-virgin olive oil , plus extra for drizzling; 1/4 cup lemon juice (2 lemons); 2 garlic cloves , minced; 1 anchovy fillet , minced; 2 ounces (2 cups) baby arugula , chopped; 2 ounces Parmesan cheese , grated (1 cup); 4 radishes , trimmed and sliced thin; 1/2 cup pine nuts; 1/2 cup chopped fresh parsley; 1/4 cup capers

Why This Recipe Works

We quickly decided that orzo was our pasta of choice for this easy salad. Its small shape performs its supporting role perfectly, providing just enough bulk to make the salad satisfying but not so much that it becomes too filling. After all, we wanted this salad to be light without being too hefty. Radishes, capers, and anchovy add pops of peppery and briny flavors.

Before You Begin

We toss the cooked orzo with oil to prevent it from clumping.

Instructions

Bring 2 quarts water to boil in large saucepan. Add orzo and 1 1/2 teaspoons salt and cook, stirring often, until al dente. Drain orzo and transfer to rimmed baking sheet. Toss with 1 tablespoon oil and let cool completely, about 15 minutes.

Combine lemon juice, garlic, anchovy, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Slowly whisk in remaining 5 tablespoons oil until emulsified. Add arugula, Parmesan, radishes, pine nuts, parsley, capers, and cooled orzo to dressing and toss to thoroughly combine. Season with salt and pepper to taste.

Let salad sit at room temperature for 30 minutes to allow flavors to meld. Serve, drizzled with extra oil. (Salad can be refrigerated for up to 2 days.)