Orzo Salad W Bocconcini Recipes

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

ORZO SALAD W/ BOCCONCINI

Steps:

• Bring a large pot of water to a boil and cook the orzo according to the package directions.
• Meanwhile, heat up a tablespoon of the olive oil in a skillet. Sauté the pine nuts until they're slightly brown; set aside. (You can also just put a single layer of pine nuts on a cookie sheet and pop it in the oven, but I tend to burn them that way.).
• I like the tomatoes and mozzarella balls cut in half to increase my chance of getting one or the other in each mouthful, but if you're pressed for time, just dump them into a large bowl with a glug of olive oil, the vinegar, and the bocconcini marinade. Add the basil and the reserved pine nuts.
• Drain and rinse the pasta in cold water. Shake as much water from the pasta as you can.
• Stir the pasta into the tomato-mozzarella mixture and mix well.
• Check the seasoning and add more olive oil, vinegar, salt, and/or pepper if needed. Serve.

MEDITERRANEAN ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
• Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
• Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.