ONCE-COOKED PASTA
Level 2
Orzo Salad Primavera
Yields 4 ½ cup servings
Orzo resembles grain but is really a rice-shaped pasta. It’s particularly great for buffets because in vast quantities, it doesn’t get mushy as many pastas do. But what if you make too much orzo for a dinner party? Try this salad version - especially nice as a picnic take-along and so much healthier than chips.
2 cups once-cooked orzo
2 Tbsp. each: fresh parsley, basil, chives, chopped
½ can garbanzo beans, well drained
2 Tbsp. extra virgin olive oil
1 Tbsp. tarragon vinegar or red wine vinegar
1 cup quartered cherry tomatoes or chopped Roma tomatoes
1 cup feta cheese, cut in small cubes
Ground pepper to taste or red pepper flakes
½ cup dried cranberries or currants (optional)
- In a large bowl, combine all ingredients except feta cheese. Mix using large wooden spoons until blended well.
- Sprinkle feta cheese on top and turn gently to incorporate into the mixture. Let mixture rest for 5 minutes. Taste to adjust seasonings.
Variation: For something a bit more substantial, this dish does well with room temp sausages (bulk breakfast sausage or Italian sausage, casings removed), cooked until brown and well drained. Or you can use any negligible quantities of deli meats, or leftover chicken or meat.
