Orzo Salad With Pine Nuts And Vegetables |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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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! Read more ! Ingredients:
1 1/2 cups orzo, long rice shaped pasta |
chicken broth to cook it in. |
1/3 cup chopped fresh tomatoes |
4 tbs extra virgin olive oil |
1/4 cup white basalmic vinegar, basalmic can be used but will darken the color |
1/4 chopped kalamata olives or other brine-cured black olives, optional |
1 cup finely chopped radicchio or spinach for milder flavor |
1/2 cup pine nuts, toasted for 6 mins in 375f oven |
1/2 cup chopped fresh basil |
1/2 cup freshly grated parmesan or feta cheese |
2 large garlic cloves, minced |
salt & pepper to taste |
Directions:
1. Cook orzo in pot of boiling chicken broth until just tender but still firm to bite, about 9 mins.
2. 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.
3. 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.
4. OPTIONAL ADDITIONS OR CHANGES:
5. Artichoke hearts, scallions, cayanne, cherry tomatoes,
6. zucchini, feta for Parma
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