Ingredients
|
1 box orzo (16 oz)
6 ears of fresh corn or 1 can of corn, rinsed and drained 1 red onion, chopped Splash of olive oil Hawaiian salt and pepper, to taste, 1-2 small containers sweet cherry or grape tomatoes, quartered 1 bunch of basil, shredded 1 carton of baby spinach About 5T balsamic vinegar About 5 TB of olive oil 1 clove garlic, crushed 1 jalapeno pepper, finely chopped (optional) About 1/2 cup grated Parmesan cheese |
Recommended but Optional Mix-ins
1 6 oz container of feta cheese 1 jar of marinated artichoke hearts Truly Optional Mix-ins Pine nuts Diced red, yellow, or orange bell peppers Black or green olives |
What To Do
Start the boiling water for the orzo. While it heats up, shred basil and quarter tomatoes, and set aside. Cook orzo per directions on the box. Drain and cool the cooked orzo a little bit.
Sauté onions and corn in a bit of oil. Salt and pepper to taste.
Put orzo, corn, onions, tomatoes, basil and baby spinach into a very large bowl and toss together to mix. The residual heat of the orzo and and corn/onions will help wilt down the spinach.
Mix together garlic, jalapeno if you have using it, balsamic vinegar and oil to form a dressing. Add Parmesan cheese and any optional mix-ins to the orzo bowl. Add the dressing mix in small increments. Taste as you go, especially if you add feta and artichoke hearts.
Sauté onions and corn in a bit of oil. Salt and pepper to taste.
Put orzo, corn, onions, tomatoes, basil and baby spinach into a very large bowl and toss together to mix. The residual heat of the orzo and and corn/onions will help wilt down the spinach.
Mix together garlic, jalapeno if you have using it, balsamic vinegar and oil to form a dressing. Add Parmesan cheese and any optional mix-ins to the orzo bowl. Add the dressing mix in small increments. Taste as you go, especially if you add feta and artichoke hearts.
Variation on a Theme—On the Fly Orzo Salad
A good option for those days when boiling water seems like an accomplishment.
1 box of orzo
2 cucumbers, peeled, seeded and diced
2 red peppers, diced
1 bunch of basil leaves, sliced to ribbons
Fresh marinated mozzarella balls, cubed
1 jar of marinated artichoke hearts, reserve some artichoke “juice”
Roasted tomatoes, as many or as few as you like
3-4T balsamic vinegar, to taste
Cook orzo per directions on the box.
As the orzo cooks, slice up all ingredients and toss into a large 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. Feel like a super-hero.
1 box of orzo
2 cucumbers, peeled, seeded and diced
2 red peppers, diced
1 bunch of basil leaves, sliced to ribbons
Fresh marinated mozzarella balls, cubed
1 jar of marinated artichoke hearts, reserve some artichoke “juice”
Roasted tomatoes, as many or as few as you like
3-4T balsamic vinegar, to taste
Cook orzo per directions on the box.
As the orzo cooks, slice up all ingredients and toss into a large 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. Feel like a super-hero.
Notes
- Arugula will also work in place of spinach.
- The salad will if you make is a day ahead so the pasta soaks up the flavor a little. Not a requirement, but a nice improvement if you have time or plan ahead, which is something I’m still working on!
- If you do make it a day ahead, add some additional balsamic vinegar to taste on the second day to brighten up the flavor just a bit.
