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c's orzo salad

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Our annual 4th of July picnic is always full of great food. 

My long-time friend doesn't like mayonnaise, so while mac salad isn't her thing, this orzo salad is a great choice for picnic/outdoor salad.

Most importantly, no mayonnaise means a sturdy salad that won't wilt or spoil as quickly as a mac salad might. This is also the case for On-the-Fly Orzo variation at the bottom of the page.

She also advises that if you have time, it tastes better if you can make the salad a day ahead so that the pasta soaks up the flavor a little. Not a requirement, but nice to have.

1 box orzo (16 oz)

6 ears of fresh corn or 1 can of corn, rinsed and drained
1-2 small containers sweet cherry or grape tomatoes, quartered
1 bunch of basil, shredded
1 carton of baby spinach
1 red onion, chopped
About 5T each balsamic vinegar & olive oil
1 clove garlic, crushed
1 jalapeno pepper, finely chopped (optional)
Hawaiian Salt and pepper, to taste,
About 1/2 cup grated Parmesan cheese
OPTIONAL MIX-INS (but highly recommended, and used routinely)
Feta cheese
1 jar of marinated artichoke hearts

OTHER OPTIONAL MIX-INS (truly optional)
Pine nuts
Sliced red, yellow or orange bell peppers
Olives


Sauté onions and corn. Salt and pepper to taste. Cook orzo per box directions. While the water boils, shred basil and quarter tomatoes. Put everything into a large bowl. Drain and cool the cooked orzo a little bit.

Crush garlic into olive oil and vinegar and mix.  If you are using a jalapeno pepper, add it in now.  Toss salad ingredients together, including Parmesan cheese and optional mix-ins. Add the dressing mix in SLOWLY. Best to taste as you add, especially if you are using Feta and artichoke hearts because they have a strong taste.

If you do make the recipe a day ahead, add some balsamic vinegar on the second day for added flavor.  

This is a good salad for summer because the only thing to cook is orzo.

Cook orzo according to directions. 

Slice up everything else and toss into a salad bowl. Drain orzo with cold water and add a little bit of the artichoke juice to the orzo. Let the orzo cool off a bit, and then toss it with the rest of the ingredients. Add balsamic vinegar to your taste.
ON-THE-FLY ORZO (variation on a theme)
1 box of orzo
2 cucumbers, peeled, seeded and large dice
2 red peppers, large dice
1 large bunch of basil, sliced to ribbons
Fresh marinated mozzarella balls, cubed
1 jar of marinated artichoke hearts
Roasted tomatoes, as many or as few as you like
3-4T balsamic vinegar, to taste 

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