Orzo Grape And Pistachio Salad Recipes

ORZO SALAD WITH GRAPE TOMATOES AND RADISHES

Steps:

• For the salad: Bring a large pot of lightly salted water to a boil. Add the orzo and cook at a lazy boil until just tender, about 9 minutes. Transfer to a colander and drain well, then transfer to a large serving bowl. Add the tomatoes, cucumber, radishes, olives, cheese, basil, mint and parsley to the orzo.
• For the vinaigrette: Whisk together the shallot, mustard and lemon juice in a small bowl. Add the oil in a steady stream, whisking constantly. Season with salt and pepper.
• Pour the vinaigrette over the orzo salad and toss well to distribute the ingredients evenly. Serve warm or at room temperature. Or make ahead and chill. Garnish with the pepitas before serving.
• Cook's Note: To toast pepitas, lightly coat the seeds with olive oil. Season with kosher salt, then spread in a single layer on a baking sheet. Roast at 400 degrees F, stirring occasionally, until golden and fragrant, 5 to 8 minutes. You'll know they're almost done when you hear them start to pop.

ORZO, GRAPE AND PISTACHIO SALAD

Steps:

• Toast pistachios: Take 1 cup of pistachios and put in a saucepan with the walnut oil.
• Warm the oil and nuts together, be careful not to boil.
• Saute garlic in a little olive oil.
• Prepare orzo from package instructions.
• When orzo has been drained, mix in enough of the pistachio/walnut oil mixture to coat the pasta.
• Add lemon juice to taste.
• Mix in sauteed garlic.
• Add grapes, and half the basil.
• Chill for several hours, or overnight.
• Before serving, add rest of basil, salt and pepper to taste, and the rest of the pistachios.

ORZO SALAD WITH FRESH APRICOTS, PISTACHIOS AND GINGER OIL

Steps:

• Bring a medium-size pot of salted water to a boil over high heat. Add orzo and cook about 10 minutes or until al dente. Drain immediately and rinse with cold water.
• Place the orzo in a bowl and combine with the fresh apricots, fresh and ground coriander, scallions and almonds. Toss with 4 to 5 tablespoons of the ginger oil, until the pasta is just moist. Season with salt and pepper. Squeeze the fresh lemon juice on the salad and mix.

ORZO SALAD

Steps:

• Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
• Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
• Yield: 1 3/4 cups