Quick Orzo Pasta Salad Instant Pot Option Food

ORZO PASTA SALAD

Steps:

• Prepare the orzo according to the package directions, taking care to salt the water generously. Drain and set aside to cool to room temperature.
• In a large bowl, combine the orzo with the rest of the ingredients and 1/8 teaspoon salt. Use your clean hands or two large spoons to mix it carefully. Taste and adjust the seasoning if necessary.
• Refrigerate the pasta salad for at least 15 to 20 minutes before serving.

QUICK ORZO PASTA SALAD - INSTANT POT OPTION

Steps:

• Cook the orzo according to package directions until al dente. Drain the orzo, run some cold water and let it cool. You can also cook the orzo in the instant pot.
• In the meantime, wash and chop the veggies. Whisk together salad dressing ingredients.
• Mix the cooked orzo with cooked chickpeas and all the chopped veggies in a bowl. Add the dressing and toss it gently so the dressing coats all the ingredients.
• Season the salad with salt, pepper, red chili flakes to taste, Garnish with chopped basil leaves and parmesan cheese or nutritional yeast.
• Enjoy right away, or refrigerate for about 30 minutes so that all flavors mend well .

INSTANT POT ORZO WITH CHEESE SAUCE

Steps:

• For the orzo: Add orzo and water to the instant pot. Pressure Cook for 4 minutes on high pressure. Release using the Quick Release function. Strain the orzo and put it in a bowl.
• For the sauce: Coarsely grate the cheese. Add the cheese, milk, and butter to the instant pot. Use the Warm function, with the temperature set to Custom, at 150 degrees. The Warm function has a minimum time limit of 10 minutes, but the sauce should only be in there for 5 minutes, so hit Quick Release after 5 minutes.
• With a spatula, scrape the cheese sauce onto the orzo and stir it up. Let cool and enjoy!

QUICK ORZO PASTA SALAD

Steps:

• Cook orzo as directed on package, omitting salt; drain. Place in large bowl.
• Whisk dressing, herbs and lemon juice until blended. Add to orzo with remaining ingredients; mix lightly.
• Refrigerate 1 hour.

POTLUCK ORZO PASTA SALAD

Steps:

• Cook orzo in 6-8 qt pot of boiling water according to pkg directions (7-9 minutes) Drain and rinse with cold water; drain well.
• Toss in large bowl with 1 1/2 T olive oil.
• Add chopped vegetables, beans, and olives In separate small bowl, combine olive juice, sesame oil, lemon juice, vinegar, garlic, oregano, dill weed, mustard and curry.
• Gradually whisk in remaining 1/2 cup olive oil.
• Add salt and ground pepper to taste.
• Add dressing to orzo mixture and blend well.
• At this point taste the salad, and add more of whatever you prefer (I added more dijon).
• Toast pine nuts on a cookie sheet in a 350 degree oven for 5-10 minutes.
• Sprinkle on top of salad just before serving.
• Can be made 1 day ahead.
• Makes approximately 10 cups.

BASIC ORZO PASTA SALAD

Steps:

• Combine all ingredients in a large bowl, and toss well to coat. Cover bowl and chill for one hour.