Italian Orzo Salad

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2nd Place Prize Winning Recipe of the 2010 DeLallo Italian Recipe Contest. Orzo is the perfect choice for pasta salad and this recipe brings the best flavors of the Mediterranean together.  We love the idea of pureeing the spinach to bring a smooth consistency and colorful base to this pasta salad.  Our choice for 2nd Place.

Ingredients:

1 pound DeLallo Orzo Pasta (also available in Whole Wheat)
Salt
1/4 cup DeLallo Pine Nuts
6 ounces DeLallo Greek Feta cheese, roughly crumbled
1/2 cup DeLallo Calamata olives pitted, halved
4 ounces fresh baby spinach
1/4 cup chopped red onion
1-13.75 oz can Delallo Quartered Artichokes hearts, roughly chopped
3 Tablespoon DeLallo Extra Virgin Olive Oil
1 Tablespoon DeLallo Balsamic Vinegar
1 Tablespoon DeLallo Red Wine Vinegar
1 teaspoon Dijon mustard
1 teaspoon fresh chopped basil
1 teaspoon fresh chopped tarragon
Salt and freshly ground black pepper to taste

Directions:

Bring a large pot of water to a boil, add salt, then add the orzo pasta.  Cook the pasta until al dente.  Drain and rinse under cold water.   

Toast the pine nuts by heating a small skillet on medium heat. Add the pine nuts and stir occasionally until the pine nuts are lightly browned.

Take half of the spinach and purée it in a food processor or blender, adding one tablespoon of the olive oil. Roughly chop the other half of the spinach.

In a large bowl, mix the spinach purée with the cooked orzo until the pasta is well coated with the purée. Then gently mix in the chopped spinach, artichokes, red onion, feta cheese, pine nuts, and the Calamata olives.

In a separate small mixing bowl, combine the balsamic vinegar, red wine vinegar, mustard, basil, and tarragon. Slowly whisk in the remaining olive oil until the dressing combines and thickens. Pour dressing over pasta salad and gently mix in until well incorporated. Place the salad in the refrigerator and allow to marinate for about 30 minutes before serving.

Serves 8 Send to friend Printer-friendly version