Orzo Salad With Pesto Food

ORZO PESTO SALAD WITH TOMATOES & FRESH MOZZARELLA

Steps:

• Bring a large pot of salted water to a boil. Cook the orzo according to package directions. When the pasta is cooked, drain it in a colander. Rinse the orzo with cool water and drain twice more.
• Place the drained, cooled orzo in a large bowl. Stir in the pesto. Depending on how thick you pesto is, you may need to add some olive oil to loosen up the pasta. Drizzle olive oil in as needed.
• Halve the cherry tomatoes and tear the basil leaves into small pieces. Toss both into the bowl of orzo along with the spinach. Give everything a good stir to mix and add more olive oil if needed.
• Tear the bocconcini into bite sized pieces and add them to the bowl. Stir to combine.
• Season the pasta salad with salt and pepper to taste. Serve at room temperature as a meal or as a side.

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

GENOA ORZO WITH PESTO

Steps:

• Bring 2-1/2 quarts water to a boil. Add orzo and cook until just tender, 7-8 minutes.
• Drain in colander and rinse with cold water until cool.
• Transfer orzo to large serving bowl. Add olives and pesto. Mix well. Add parmesan and season to taste with salt and pepper.
• Serve at once, or refrigerate to meld flavors.