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Tri-Colore Orzo Salad

By Chef Dee on September 21, 2014

Tri-Colore Orzo Salad

Tri-colore Orzo Salad a la Dee

Serves 6

This takes pasta salad to a whole new level!!

 

What you’ll need:

1 pound Orzo pasta –I prefer the Trader Joe’s brand

16 oz. low sodium chicken or veggie broth and water

Good quality Olive Oil (extra virgin)

2 cups sauted zucchini chunks

2 to 4 green onions (to taste), finely sliced

2 Tablespoons capers, rinsed of brine

4 Tablespoons pine nuts

2 cloves chopped or pressed garlic

Zest of 1 lemon

Fresh basil leaves, about ¾ cup, julienne

Fresh sweet grape tomatoes left whole

Good quality Kalamata olives, rinsed if in brine

Salt and freshly ground black pepper to taste

Chunks of fresh mozzarella cheese (optional)

½ cup grated Parmigiano Regianno or Romano cheese (optional)

 

Steps:

  1. Cook orzo in 2 cups chicken broth and enough water to cover the pasta with twice as much liquid as pasta.  Cook for 9 minutes. Rinse the cooked pasta in cold running water to stop the cooking process. You want your pasta just barely al dente.
  2. Pour about 2 Tablespoons of olive oil over the pasta and stir to keep the pasta from sticking together.  Refrigerate the pasta if using later; if not leave at room temperature and assemble the salad.
  3. Cube up fresh zucchini and after seasoning with salt and pepper, sauté quickly in olive oil and garlic just to cook to crisp tender. Cool.
  4. Once the zucchini and pasta are cooled sufficiently, mix together. Add fresh lemon zest to mixture and toss to combine zest throughout the pasta. Add salt and pepper and adjust as needed.
  5. Now add the remaining ingredients—basil leaves, sweet grape tomatoes, Kalamata olives, pine nuts, capers, chunks of mozzarella. Drizzle a little more olive oil over the salad and gently mix together.  If you like, you can also sprinkle grated Parmesan or Romano cheese over the top.
  6. Add a healthy grind of freshly grated black pepper and you have a healthy and delicious salad that the whole family will love!

This can also be served warm as a pasta dish!

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Chef DeeI am a chef, registered nurse, and health coach and live in a glorious agricultural valley in Ventura, California. I create most of my own recipes using organic and sustainable foods whenever possible and have shared many of them in my Gourmet Goddess cooking parties. Preparing and serving healthful, delicious, and beautiful food is my passion! I look forward to having you join us. Enjoy the recipes! - Chef Dee

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