Sunday, March 31, 2013
orzo for easter
This is an easy pasta salad that I brought to my mother in law's for easter lunch. It's pretty and goes with about anything. Today I served it along side creamed kale and edamame. My mom makes an orzo salad with feta, and, while I thought about trying to create a feta-ish tang with tofu, I didn't have the time today. It wasn't missed at all.
1 lb orzo
2 heaping cups chopped broccoli, steamed or roasted
2 smallish zucchini, chopped and steamed or roasted
1 can black olives, drained (not kalamata)
1 pint cherry tomatoes, left whole
4 green onions, whites and part green, chopped
1 can hearts of palm, sliced into half inch circles
1 big handful of basil, roughly chopped
salt and pepper to taste
for the dressing:
1/4 cup red wine vinegar
1/4 plus 2 TB olive oil
1 clove garlic, minced
1/2 tsp salt
Whisk everything together.
Roast or steam the vegetables (I actually steamed the broccoli and roasted the zucchini) and set aside. While the pasta is cooking, make the salad dressing. Once the orzo has cooked, drain and pour into a large bowl and toss with the dressing. If you let the pasta sit around too long without dressing, the gluten will turn those pretty little pearls into a giant glob of goo... It's easy to overcook orzo, so watch it carefully.
Let the pasta cool a bit and add the other vegetables, except for the basil. Serve cold, or at room temperature. Toss in the basil when you are ready to serve.