recipe: orzo salad with lemon, mint, and fresh ricotta

for my birthday celebration one of the dishes my mom made was an orecchiette and ricotta salad and it was phenomenal.  since then i have been slightly obsessed with healthy versions of pasta salads.  this one from dean and deluca looks both simple to make and delicious!

Ingredients:

1/4 cup extra-virgin olive oil
1/3 cup minced shallots
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon finely grated lemon zest, or more to taste
salt and pepper to taste
1 cup uncooked orzo
1/2 cup very finely diced yellow bell pepper
1/2 cup very finely diced seedless cucumber
1/2 cup crumbled ricotta salata cheese (about 3 ounces)
3 tablespoons minced fresh mint leaves

Directions:

1. Stir together the olive oil, shallots, lemon juice, garlic, and lemon zest in a small bowl. Season to taste with salt and pepper.
2. Cook the orzo in a large kettle of boiling salted water until al dente. Drain pasta completely in a colander, running under cold water. Transfer orzo to a bowl, stir in the olive oil mixture, and let cool. Stir in the bell pepper, cucumber, ricotta salata, and mint until combined well. You could serve the salad immediately, but we think it tastes best if you let it stand at room temperature for 2 to 3 hours.

recipe from dean and deluca picture from serious eats