Orzo Salad With Basil Sherry Vinaigrette 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

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.

GREEK STYLE ORZO SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Combine vinaigrette ingredients in a small bowl and whisk to combine. Set aside.
• Cook orzo according to package directions. Drain and transfer to a medium-size bowl.
• While pasta is still hot, stir in the rest of salad ingredients and dressing to taste.
• Salad is good immediately while still warm, or also chilled or at room temperature.

ORZO SALAD WITH BASIL-SHERRY VINAIGRETTE

Steps:

• To make Basil-Sherry Vinaigrette:.
• Whisk together the oil, sherry, and lemon juice in a small bowl.
• Stir in the remaining ingredients.
• Taste and adjust the seasoning.
• Refrigerate in a covered container for up to 4 days.
• Whisk or shake before serving.
• To make the orzo salad:.
• Place the ear of corn on a microwaveable dish covered loosely with waxed paper. Microwave on high until hot, about 2 minutes. (If using frozen corn, cook according to package instructions. Drain well.) Set aside to cool.
• Bring a small saucepan of salted water to a boil. Cook the pasta according to package directions. Drain well. Rinse with cool water; drain again.
• When the corn has cooled, cut the kernels off the cob. (It's best to cut or break the ear in half. On a cutting board, hold the cob upright. Using a sharp knife, slide the blade downwards, letting the kernels fall on the board, rotating the cob a quarter turn at a time until all the kernels are removed.).
• In a medium bowl, toss together the pasta, corn, and tomatoes. Add ¼ cup of the vinaigrette and toss again.
• Refrigerate the salad and the remaining vinaigrette in separate covered containers for at least 2 hours or for up to 2 days. Serve the salad chilled or at room temperature.
• Toss salad with an additional 1/4 c vinaigrette just before serving. Taste and add salt and pepper as desired.
• Spoon the salad onto lettuce-lined salad plates and garnish with basil sprigs.
• Do as the Italians do and include this dish among an assortment of antipasti. Or you can serve it as a light lunch or as an out-of-the-ordinary accompaniment to grilled fish or chicken.