Orzo Salad W Bocconcini Recipes

Steps:

• To make the dressing, in a small mixing bowl, whisk together the lemon zest and juice, garlic, 1/2 cup olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Set the dressing aside.
• To make the salad, combine the bell pepper, cucumber, onion, chickpeas, olives, walnuts, mint and parsley in a large mixing bowl.
• Meanwhile, bring a large pot of water to a boil. Stir in 3 tablespoons of salt and a small splash of olive oil. Add the orzo and cook for 7 to 9 minutes, or according to the directions on the package. Drain the orzo in a colander, then add it to the vegetable mixture while the orzo is still hot. Immediately pour the dressing onto the orzo and vegetables, and stir to combine. The hot orzo will readily absorb the dressing. Add a splash more olive oil if the salad seems too dry. Allow the salad to cool to room temperature, and add the feta, if desired. Cover and refrigerate for 1 to 2 hours.
• Give the salad a stir, then taste and adjust the seasoning before serving, if need be.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
• Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
• Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

Steps:

• Bring a large pot of water to a boil and cook the orzo according to the package directions.
• Meanwhile, heat up a tablespoon of the olive oil in a skillet. Sauté the pine nuts until they're slightly brown; set aside. (You can also just put a single layer of pine nuts on a cookie sheet and pop it in the oven, but I tend to burn them that way.).
• I like the tomatoes and mozzarella balls cut in half to increase my chance of getting one or the other in each mouthful, but if you're pressed for time, just dump them into a large bowl with a glug of olive oil, the vinegar, and the bocconcini marinade. Add the basil and the reserved pine nuts.
• Drain and rinse the pasta in cold water. Shake as much water from the pasta as you can.
• Stir the pasta into the tomato-mozzarella mixture and mix well.
• Check the seasoning and add more olive oil, vinegar, salt, and/or pepper if needed. Serve.

Steps:

• Combine first 10 ingredients in a large bowl.
• Combine last 7 ingredients in another bowl. Pour mixture over orzo mixture. Stir well to combine.
• Can be eaten straight away or refridgerate salad until ready to eat!

Steps:

• Cook orzo until tender, 8-10 minutes. Chill 20 minutes.
• Add remaining salad ingredients to chilled orzo.
• In a separate container, mix together dressing.
• Pour over salad and let chill 30 minutes.

Steps:

• In a large salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula.
• Whisk together the lemon juice and olive oil; pour over the salad. Toss until all the ingredients are thoroughly coated with the dressing. Transfer salad to individual serving plates, if desired. Sprinkle the basil over the salad, season with salt and pepper, and serve immediately.