Friday, September 30, 2011

Orzo Garden Salad

This is a perfect picnic recipe!  First of all it's quick and easy to make, and nothing in it will spoil easily.

1 cup dry orzo pasta
1 small zucchini (chopped)
1 medium carrot (thinly sliced)
2 medium stalks of celery (chopped)
1 Tbsp shallot (finely chopped)
1/4 cup Roma tomatoes (chopped)
1 tsp fresh basil (chopped)
1 tsp oregano
2 Tbsp Parmesan Cheese (grated)
1 Tbsp olive oil
1 Tbsp red wine vinegar

Cook the orzo according to the package directions.  I like to replace the water with veggie stock to add extra flavor.  While the orzo cooks, boil about 1" of water in a medium saucepan.  Add in vegetables (except tomato) and cover with a lid.  Reduce heat and simmer for about 3 minutes or until tender.  Drain and rinse vegetables under cold water.  Do the same with the orzo.  Drain very well.

Combine vegetables, including tomatoes, basil and oregano with orzo in a large bowl.  Mix well.

In a small bowl, combine oil, vinegar and Parmesan Cheese.  Pour dressing over mixed salad.

Cover and refrigerate until ready to serve.

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