Orzo Salad?

L

lindabarbara

Enthusiast Member
I have spent the better part of this rainy day searching for an old recipe for orzo salad. Now I searched this Board as well as Epi's Board because I thought the recipe had originated from the old Gail's or perhaps Epicurious. I couldn't locate it; there are many posted, but just not the one I wanted.

The recipe called for a lot of chopping: red onion, tomatoes, Kalamata olives...and I can't remember what else. It took time for the prep work and had a lovely dressing, but from there I'm drawing a blank. Does this seem somewhat familiar at all to anyone? Thanks for the help and Happy Fourth!! I hope it's warm and sunny where you are.

 
I didn't find mine a Gail's but this is the one I use . . .

Orzo with Sundried Tomatoes & Prosciutto

Two 16 oz boxes ORZO or RISSO Pasta
Two 8 oz jars SUN-DRIED TOMATOES MARINATED IN OIL
12 thin slices PROSCIUTTO, fried until crisp
6 cloves GARLIC, finely minced
½ cup chiffonade of FRESH BASIL
½ cup freshly grated PARMESAN
SALT & PEPPER to taste
juice of 1 LEMON
½ cup toasted PINE NUTS

Cook pasta according to package directions, drain, rinse in cold water, drain again and place in a large bowl.

Add the oil from the sun-dried tomatoes to the pasta and toss well to coat. Chop the tomatoes and prosciutto then stir into pasta along with garlic, basil, parmesan, salt and pepper. Cover and chill overnight.

Before serving, bring to room temp, add lemon juice, taste and adjust seasonings, then add toasted pine nuts. Serves 10-12.

 
I have this one from Gail's. REC: Orzo With Everything

* Exported from MasterCook *

ORZO WITH EVERYTHING

Recipe By :Gail's
Serving Size : 6 Preparation Time :0:00
Categories : Orzo Pasta Salads
Pastas Side Dishes

Amount Measure Ingredient -- Preparation Method

1 1/2 cups orzo (rice-shaped pasta -- about 10 ounces)
1/3 cup chopped drained oil-packed sun-dried -- (packed)
tomatoes
5 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 cup chopped Kalamata olives -- (packed)
1 cup finely chopped radicchio (about 1 small
head)
1/2 cup pine nuts -- toasted
1/2 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese
2 large garlic cloves -- minced

Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix chopped radicchio, pine nuts, chopped
basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.

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I found the long, lost Orzo Salad...thank you.

I finally found the recipe I was searching for and I wanted to thank you for posting the responses and recipes for me. In case you're interested, here is the Orzo Salad that I use and like a lot.

This recipe was originally posted (I believe) on the old Gail's by Pat No/Cal in 2000.

Spring Vegetable Orzo Salad

1 lb orzo cooked, al dente, rinsed and drained
10 oz pkg frozen petite peas, thawed
1 large carrot, peeled and diced
2 cups asparagus spears, cut into 1" pieces, blanched
1 red peppper, diced
1 yellow squash, diced
1 small red onion, diced
2 tomatoes, diced
1/2 cup chopped fresh basil
3/4 cup olive oil
2 large garlic cloves, minced
1/2 cup crumbled feta or Parmesan cheese
1/2 cup pitted Kalamata olives
salt and pepper to taste
Garnish: 1/2 cup chopped fresh parsley or basil

Place cooked pasta in a large bowl.
Add the remaining ingredients, tossing well.
Taste and adjust for seasoning.
Add fresh parsley or basil on top for garnish.

Should serve 10-12.

 
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