Tuesday, June 21, 2011

Summer Orzo Salad

Literally, one of the best pasta salads I have ever had!!!! It's light and fresh. The longer it sits, the better, so make it a day ahead! Taken from: http://ourshareoftheharvest.com/2011/06/13/summer-orzo-salad/

Summer Orzo Salad

3 cups chicken broth (I had to add 1 cup more of water because it was sticking! Stir it constantly!!)
1 1 lb. box orzo pasta
1 6 oz. jar marinaded artichoke hearts, drained and chopped
1 small red onion, diced
5 jarred pepperoncini peppers, minced
1/2 cup chopped scallions
3/4 cup crumbled feta cheese
3 Tbsp chiffonade of basil
Red Wine Vinaigrette (below)

Cook the orzo in the chicken broth to al dente, according to package instructions (about 8 minutes); drain and rinse with cold water. In a large bowl, toss orzo together all ingredients. Serve room temperature or cold.

Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 tsp honey
2 tsp kosher salt
1/2 tsp black pepper
1 tsp minced fresh oregano
1/2 tsp minced fresh mint
1 cup extra virgin olive oil
Whisk together everything but the olive oil. While whisking briskly, drizzle in the olive oil until fully combined.

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