Orzo Salad With Pine Nuts And Vegetables
From httpmom 16 years ago
- 10 minutes to make
- Serves 10
Perfect summer outdoor or sweltering hot day fare and wonderful quadrupled for a large crowd. It presents so elegantly and everyone loves it!...............You can substitute and vary the ingredients any way you please!
Ingredients
- 1 1/2 cups Orzo, long rice shaped pasta shopping list
- chicken broth to cook it in. shopping list
- 1/3 cup chopped fresh tomatoes shopping list
- 4 Tbs extra virgin olive oil shopping list
- 1/4 cup White Basalmic vinegar, Basalmic can be used but will darken the color shopping list
- 1/4 chopped kalamata olives or other brine-cured black olives, optional shopping list
- 1 cup finely chopped radicchio or spinach for milder flavor shopping list
- 1/2 cup pine nuts, toasted for 6 mins in 375F oven shopping list
- 1/2 cup chopped fresh basil shopping list
- 1/2 cup freshly grated Parmesan or feta cheese shopping list
- 2 large garlic cloves, minced shopping list
- salt & pepper to taste shopping list
How to make it
- Cook orzo in pot of boiling chicken broth until just tender but still firm to bite, about 9 mins.
- Drain well. Transfer to large bowl. Add tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. Can be made ahead to this point. Cover and refrigerate. Bring to room temperature before continuing.
- Throw the radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season to taste with salt and pepper. Can be served room temperature or cold. Keeps for several days.
- OPTIONAL ADDITIONS OR CHANGES:
- Artichoke hearts, scallions, cayanne, cherry tomatoes,
- zucchini, feta for Parma
The Rating
Reviewed by 5 people-
Sounds fantastic. Love everything about this recipe. Great post. You have my 5.
chefmeow
in Garland loved it
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This is one of my favorite Orzo dishes.
You have my 5 fork rating
michael
trigger
in loved it
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Definitely the FETA. Love it!
sas
in Farmington loved it
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