Tuesday, October 4, 2011

orzo salad

mmm... orzo salad.  i always feel so fancy and european when i eat orzo.
i made this for a surprise party last weekend and it went over pretty well.
makes a large portion, so it's a great dinner party or potluck dish.

start by adding a generous amount of salt to a large pot of water and bring to a boil

while you're waiting for it to boil, chop some sun-dried tomatoes in oil

you'll need 1/3 cup, packed

now dice up some kalamata olives - you'll need 1/4 cup, packed.
you may have to pit them yourself too, if you can't find pitted ones!

when the water is ready, add 2 cups of orzo

return to a boil and cook 6 minutes, stirring occasionally

drain well

transfer to a large bowl

add chopped sun-dried tomatoes

kalamata olives

5 tablespoons extra virgin olive oil

and 1/4 cup balsamic vinegar

toss to blend, and let stand until cool

at this point, you can cover and refrigerate up to 6 hours,
but be sure to bring it back to room temp before continuing.

rinse and drain some quartered artichoke hearts

add them to the salad, along with some freshly grated parmesan cheese...

chopped basil...

okay, i didn't use freshly chopped basil. i used a refrigerated squeeze tube thingy of basil.
doesn't it look disgusting? i must say, looks are deceiving. i hate to admit it but this was a good substitute!

end of tangent.  add 2 cloves of finely minced garlic, too.

toss to combine...

and you're good to go!

orzo salad.

2 cups (16 oz) orzo
1/3 cups (packed) chopped sun-dried tomatoes in oil
1/4 cup (packed) chopped kalamata olives
5 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar

1 can quartered artichoke hearts, drained and rinsed
1/2 cup chopped fresh basil (or squeeze tube basil! :)
1/2 cup freshly grated parmesan cheese
2 cloves garlic, finely minced

salt a large pot of water and bring to a boil
add orzo, return to boil, and cook 6 minutes, stirring occasionally
drain well, transfer to a large bowl
add sun-dried tomatoes, olives, oil, and vinegar. toss to blend.
let stand until cool
--can be refrigerated at this point- up to 6 hours. bring back to room temp before continuing--
add artichokes, parmesan, basil, and garlic. toss to blend.
serve immediately for best results.

adapted from epicurious.

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