Orzo is a wonderful pasta to use when you don’t want a bulky pasta in a dish. It looks like flat rice and comes in plain or different colors. I try to always buy the tri-color orzo because it adds other colors to whatever dish I am making. I find it in the bulk section at my local grocery store. If not there, check the pasta aisle.
Start by bringing 2 cups of water to a boil, add the salt and orzo, reduce heat to a simmer and cook for 8 to 10 minutes. You want the orzo done, but not mushy. I find 9 minutes usually does the trick.
While the orzo is cooking, mix together the dressing ingredients.
When the orzo is done, drain the orzo but do not rinse and add it directly to the dressing. The warm orzo will wilt the arugula. Put this in the refrigerator while you are getting the rest of the ingredients ready.
Once you have the other ingredients ready, add those to the orzo and dressing, and mix together.
You could use a green bell pepper instead of a red, I find the red sweeter, so I like it in this dish.
Taste and see if you want to add any sea salt or black pepper. I find it is salty enough, but I usually add 4 or 5 turns of my pepper mill to this.
Put this in the refrigerator for about 30 minutes to cool down before eating.
Italian Orzo Salad
Equipment
- 3 quart sauce pan
- Cutting board and knife
- Large bowl and spoon
Ingredients
- 1 cup orzo uncooked
- 2 each roma tomatoes diced
- ½ each red bell pepper diced
- 1 each carrot grated
- ¾ cups Kalamata olives chopped
- 1 cup artichoke hearts chopped
Dressing
- 1 each small leek cut in ½ moons, or ½ red onion, diced
- 6 each large leaves of fresh basil sliced
- 2 handfuls arugula
- ½ each lemon zest and juice
- 1 tbsp white wine vinegar or white balsamic or champagne vinegar
- 2 tsp olive oil
- 1/3 cup parmesan shredded
- Salt and pepper to taste
Instructions
- Bring 2 cups of water to a boil, add 1 teaspoon sea salt and orzo. Reduce heat to medium high and cook until firm but not hard, about 8 to 10 minutes. Drain and stir into the dressing and arugula mixture (the warm orzo will wilt the arugula and help blend it into the salad). Put in the refrigerator while you are prepping the rest of the salad ingredients.
- While the orzo is cooking, whisk together the lemon juice and zest, vinegar, and olive oil.
- Stir in the leek, basil and arugula.
- Prepare the rest of the salad ingredients and add to the orzo and dressing. Taste and add salt or pepper if desired.
- Put in the refrigerator for another 30 minutes to cool completely.
- Enjoy!