Hello, I’m Jane. Today, I will show you a way to prepare orzo pasta salad recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Orzo Pasta Salad Recipe
Orzo Pasta Salad is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Orzo Pasta Salad is something which I’ve loved my whole life.
To bewith this particular recipe, we have to first prepare a few components. You can have orzo pasta salad using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Orzo Pasta Salad:
- Make ready 1 C orzo
- Get 3 garlic cloves; smashed
- Get 1 oz basil
- Get 1 lemon; zested & juiced
- Get 1/2 t crushed pepper flakes
- Prepare 1/2 red onion; medium dice
- Prepare 1/2 C extra virolive oil
- Make ready 8 slices
- Take 6 large leaves spinach; chiffonade
- Make ready 4 oz mozzarella cheese; small dice
- Get 3 Campari tomatoes; seeded & small dice
- Take kosher salt & black pepper; as needed
Instructions to make Orzo Pasta Salad:
- Combine basil, garlic, red onion, pepper flakes, lemon zest and juice, olive oil, and a large pinch of salt and pepper in a food processor. Pulse until combined.
- Bring a small pot of salted water to a boil. Add orzo. Cook until al dente, about 8 minutes. Drain. Spread out on a plate and cool in refrigerator.
- Combine orzo, spinach, cheese, and tomatoes in a small mixing bowl. Add dressing. Fold to combine. Cover and let sit in fridge overnight to marinate.
- Lay on a baking tray lined with parchment paper. Bake at 400° for approximately 12 minutes or until is crispy. Drain fat and reserve for another use. Pat dry with paper towels. Roughly chop to a small dice.
- Fold 3/4 of into salad amd reserve remaining for garnish.
- Variations; Feta, oregano, zucchini, mint, parsely, roasted or raw bell peppers, roasted garlic/tomatoes, cucumber, white vinegar, champagne vinegar, white vinegar, sherry vinegar, port, peppadew, arugula, pepperoncini, provolone, pepperoni, toasted pine nuts, parmesean, romano, gruyere, parmigiano reggiano, pecorino, walnuts, pumpkin seeds, olives, giardenera, anchovies, habanero, gouda, rosemary, thyme, marjoram, goat cheese, pancetta, prosciutto, caramelized onions or shallots,
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