Orzo Mozzarella Salad Recipes

Steps:

• Boil the orzo for 8 mins until tender, then drain and cool under cold water. Drain again, then tip into a large bowl. Meanwhile, tear the basil, stalks and all, into a food processor. Add the oil, Parmesan, garlic and half the pine nuts, then whizz to a thick pesto-like dressing.
• Stir the dressing through the orzo, then season. The dressing will seem quite thick, but keep stirring and it will eventually coat all the grains. Add the bocconcini, tomatoes and a handful of the rocket. Scatter with the remaining pine nuts and a little more Parmesan, if you like. Top with more rocket, then serve straight away.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
• Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.

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

Steps:

• Preheat oven to 350°F with rack in middle.
• Roast pine nuts in a rimmed sheet pan until golden, about 8 minutes.
• Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
• Meanwhile, whisk together lemon juice, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
• Add hot orzo to dressing and toss. Let orzo come to room temperature, stirring occasionally.
• Add pine nuts, peppers, mozzarella, arugula, and radicchio and toss well.
• Season salad with salt, pepper, and additional lemon juice, if desired.