Middle Eastern-Inspired Orzo Pasta Salad

By:
Elemental Custard

This quick and easy lactose free creamy dressing pairs wonderfully with the orzo salad’s fresh and summery flavours. Don’t be put off by the Dukkah spice blend- it is easy to make and extremely versatile, adding a huge flavour punch to any recipe!

Serves
4 to 6
Preparation
30 mins
Cooking
30 mins
Cooling
20 mins
Recipe ingredients
Pasta Salad
1
cauliflower head, cut into small florets
2
tbsp
olive oil
1
tbsp
cumin seeds
1
tbsp
coriander seeds
1
tsp
salt
1
cup
orzo
4
stalks celery, diced
1
pomegranate, seeded
1
cup
roasted hazelnuts, roughly chopped
½
cup
chopped fresh parsley
¼
cup
chopped fresh chives (optional)
2
tbsp
Dukkah
Lactose Free Dressing
1
cup
Natrel Lactose Free 1%
1
tbsp
grainy honey mustard
2
tsp
maple syrup
Zest of 1 lemon
2
tbsp
lemon juice
1
tsp
ground cumin
½
tsp
ground coriander
2
tsp
garlic powder
1
large egg
2
tsp
cornstarch (mixed with 1 tbsp cold Natrel Lactose Free 1% until no lumps remain)
Salt to taste
Preheat the oven to 425°F.
In a large bowl, toss cauliflower with the olive oil, cumin seeds, coriander seeds and salt. Bake on a cookie sheet for 20 to 25 minutes, stirring to move the florets around halfway through. The cauliflower florets should be golden brown.
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Allow to cool to room temperature.
Sauce
In a saucepan over medium heat, bring Natrel Lactose Free, mustard, maple syrup, lemon zest, juice, cumin, coriander, and garlic to a simmer.
pasta-salad2
Once the mixture is almost at a boil, crack the egg in a medium-sized bowl and temper it by slowly incorporating the Natrel Lactose Free mixture, whisking constantly. Pour back into the saucepan over medium heat. Add the cornstarch mixture. Whisk until slightly thickened.
Add salt and pepper to taste. Remove from heat and allow to cool to room temperature.
Meanwhile, cook the orzo according to the package instructions. Drain and rinse the starch off before setting aside to ensure the grains don’t stick together. Allow to cool.
Reserve about 2 to 4 tbsp each of the roasted cauliflower, pomegranate seeds, hazelnuts and parsley.
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Mix the rest of these ingredients in a large bowl and add the dressing and dukkah. Add the chives and serve. Garnish each serving with the reserved items.
pasta-salad4

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