Sunday, September 20, 2015

Italian Orzo Salad with Lemon Basil Vinaigrette

We do a lot of salads similar to this, but Justin was specifically craving an orzo salad.  We thought we'd use the cherry and yellow tomatoes out of our garden, as well as the poblanos Justin grew.  (Poblano taste real similar to green bell peppers, and I figured most people are more familiar with bell pepper, so I put that in the recipe.)  What I really love about this salad, though, is the Lemon Basil Vinaigrette!  I so love making my own salad dressings.

I know I just used Op Ivy a few recipes ago, but we were listening to them in the car whilst running errands this morning, and so all day I've been singing "Bombshell".  Actually, I've just been singing the "Oh yeah!" backup vocals part.  I'm really good at that part.  -jen

Time: 40 minutes (mostly just chopping veggies)
Difficulty:  Easy
Makes:  6-7 cups

  • 1.5 cups dry orzo pasta
  • 4 cups chicken broth
  • 1 cups broccoli florets
  • 1 cup cucumber, seeded and diced (about 1 medium)* 
  • 1 cup cherry tomatoes, halved
  • 1/2 cup bell pepper, diced (about 1 small pepper)
  • 1/2 cup green onion, diced (2-3 medium onions)
  • 1/2 cup carrot, shredded (about 1 medium carrot)
  • 1 large clove garlic, minced
  • 1/4 cup sun dried tomatoes, diced
  • 1/4 cup green olives, rough chopped
  • 6 oz mozzarella cheese, small cubed
  • 1/2 cup Lemon Basil Vinaigrette (see recipe below)
*  To seed a cucumber:  Cut off both ends.  Cut cucumber lengthwise.  Run a small spoon down the length of the seeds, scooping them out. 

Bring chicken broth to a boil in a large pot.  Stir in orzo and cook 10 minutes, pasta should be al dente.  Drain in a strainer and transfer to a large bowl.  Set aside to cool slightly.  (Good time to cut veggies and make the Lemon Basil Vinaigrette!)

Add all remaining ingredients to cooled orzo and toss.

Time: less than 5 minutes
Difficulty:  Easy
Makes:  about 1/2 cup
  • zest of 1 lemon (about 1/2 tbsp)
  • juice of 1 lemon (about 3 tablespoons)
  • 3 tablespoons olive oil
  • 3 tablespoons canola oil
  • 1/2 cup basil leaves, packed
  • 1 small green onion
  • 1 large garlic clove (about 1/2 teaspoon)
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon anchovy paste (optional)
  • 1/8 teaspoon sugar
  • 1.5 tablespoons grated Parmesan cheese
  • pinch of red pepper flake
Add all ingredients into a blender and blend until combined.

No comments:

Post a Comment