Jambalaya Pasta Salad with Lemon Shallot Vinaigrette

(Courtesy of the Kimball Art Museum, Fort Worth, TX)

Salad:
2 cups orzo pasta, cooked according to package instructions
1 cup diced cooked chicken
1 cup diced cooked ham (or firm link sausage)
1 cup peeled, deveined and cooked medium shrimp (or crawfish)
1/2 cup diced red bell pepper
1/2 cup diced celery
1/4 cup minced red onion
1/2 cup chopped fresh parsley
1/2 tsp dried oregano
1/2 tsp ground cumin
Salt & Pepper to taste
2 tsp lemon zest for garnish

Dressing:
2 Tbs Dijon mustard
2 Tbs finely minced shallots
1/3 cup freshly squeezed lemon juice
2/3 cup extra virgin olive oil
1/4 cup snipped fresh chives
Salt & Pepper to taste

In a small bowl, whisk together the mustard and shallots. Slowly whisk in the lemon juice, then gradually whisk in the olive oil to emulsify. Season with salt and freshly ground black pepper to taste. Set aside and reserve the chives to add just before you toss the dressing with the salad.

Place cooked, drained orzo in a large bowl and allow to cool slightly. Combine with the chicken, ham, shrimp, red bell pepper, celery, onion, parsley, oregano and cumin. Toss gently to combine. Add 1/3 cup of the Lemon Shallot Vinaigrette and toss again to coat. Cover and chill 2 hours or overnight. Once chilled, season with salt & pepper to taste. Transfer salad to service bowl and garnish with shredded lemon zest.

The vinaigrette recipe makes more than is needed for this salad. It can be served with raw, roasted or grilled summer vegetables or as a dipping sauce for steamed or grilled fish. Substituting mint, cilantro or mint marigold for the chives will give the dressing a different dimension.

Serves 8-10 as a main dish.