Orzo Salad
From twill10 8 years ago
- varies to make
- Serves 8 to 10
Vinaigrette: 1/4 cup extra-virgin olive oil, plus more for brushing 1/2 cup grapeseed oil or other neutral tasting oil 2 tablespoon red wine vinegar, plus more as needed 1 tablespoon good Dijon mustard Freshly ground black pepper, to taste For a more substantial salad or with leftovers the next day, add some chopped grilled chicken breasts. Read more As long as you have the grill on, throw some boneless chicken breasts on to add now or later. See less
Ingredients
- http://mycarolinakitchen.blogspot.com/2014/07/orzo-salad-makes-enough-to-feed-crowd.html shopping list
- Orzo Salad shopping list
- Adapted from Williams-Sonoma On the Grill, by Willie Cooper, serves 8 to shopping list
- 10 shopping list
- 16 ounces (1 lb) dried orzo pasta shopping list
- Kosher salt, to taste shopping list
- 1 cup fresh or frozen English peas shopping list
- 2 tablespoons olive oil shopping list
- 1 each red and white onion, cut into slices 1/2 inch thick shopping list
- 1 each red, orange and yellow bell pepper shopping list
- 1 cup of fresh basil, cut into a chiffonade, or minced fresh flat-leaf parsley, or a combination of both shopping list
- 12 small heirloom tomatoes, about 3 lb. total, cored and quartered or 15 or so grape tomatoes cut in half shopping list
- Fresh basil leaves for garnish shopping list
- Vinaigrette shopping list
How to make it
- Bring a large pot three-fourths full of salted water to a boil over high heat. Have a bowl of ice water ready. Add the orzo to the boiling water, stirring with a large spoon to prevent sticking. Return the water to a boil and cook the orzo until al dente (tender but firm to the bite), 10 to 12 minutes, adding the green peas during the last minute of cooking. You don’t want to overcook the peas. Drain in a colander. Pour the orzo and peas into the ice water and drain again. Transfer to a salad bowl. Drizzle with 2 tablespoons olive oil and stir to coat. Cover and refrigerate.
- In the meantime, make the vinaigrette, recipe below. Combine the olive oil and grapeseed oil in a glass measuring cup. Whisk together the vinegar and mustard in a non-aluminum bowl. Add the oils in a slow steady stream, whisking constantly. Season with salt and pepper and set aside.
- Prepare a hot fire in a grill. Brush and oil the grill grate and a vegetable-grilling basket. Brush the onions and bell peppers with olive oil. Arrange the onions in the grilling basket and place directly over high heat. Grill, turning once, until the onions are nicely charred on both sides, 8 to 10 minutes per side. Transfer to a plate. Grill the bell peppers directly over high heat, turning occasionally, until nicely charred on all sides. Transfer to a bowl, cover and let steam for 10 minutes. When the peppers are cool enough to handle, using your fingers, a paring knife or a fork, peel them and discard the skins. Seed and dice the peppers.
- Remove the orzo and peas from the refrigerator and add the vinaigrette, peppers, onions, basil or parsley and chopped grilled chicken (if using) to the bowl and toss to coat. Add the tomatoes, then taste and adjust the seasonings with salt and pepper. (I also added a couple of tablespoons of vinegar.) Can be served cold or at room temperature. Serves 8 to 10.
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