Description
A delightful orzo pasta salad with sautéed vegetables and a tangy vinaigrette, perfect for a summer gathering.
Ingredients
Units
Scale
- 1 lb orzo pasta
- 1 onion, minced
- 2-3 shallots
- 2-3 cloves garlic, minced
- 1 carrot, diced about the size of the orzo
- 1 celery, diced about the size of the orzo
- 1 red pepper, diced about the size of the orzo
- 1 green or yellow pepper, diced about the size of the orzo
- 1 fennel, minced
- 1 zucchini, minced
- 15 T extra virgin olive oil, divided
- 8 T vinegar - white wine, sherry, etc.
- 1 tsp. Dijon mustard
- Herbs
- Salt & Pepper, to taste
Instructions
- Cut the vegetables into pieces about the size of the orzo.
- Sauté the vegetables in 3 T of olive oil until just past crisp.
- Mince a healthy bunch of herbs.
- Cook the orzo pasta in well-salted boiling water until very al dente.
- Drain and rinse the pasta with hot water.
- Prepare a vinaigrette with 3 parts olive oil, 2 parts vinegar, a little mustard, salt, and pepper.
- Dress the hot pasta with 1/3 cup of the vinaigrette.
- Toss the dressed pasta with the sautéed vegetables and herbs.
- Adjust seasoning with more dressing, salt, and pepper if needed.
- Serve immediately or refrigerate and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4
- Sodium: 300
- Fat: 15
- Carbohydrates: 50
- Fiber: 3
- Protein: 8