Summer Orzo Salad

The recipe Summer Orzo Salad can be made in around 25 minutes. This recipe serves 6 and costs $1.64 per serving. One portion of this dish contains around 15g of protein, 27g of fat, and a total of 452 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe from The Messy Baker Blog requires green beans, cherry tomatoes, red wine vinegar, and honey. 130 people were glad they tried this recipe. It works well as a salad. Overall, this recipe earns a tremendous spoonacular score of 83%. If you like this recipe, you might also like recipes such as Summer Orzo Salad, Summer Orzo Salad, and Summer Orzo Salad.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Bring a pot of water to a boil. Once the water comes to a boil, stir in a handful of kosher salt. Add the orzo to the pot and stir.Prepare an ice bath. Set aside.Add the green beans to the pot with the orzo. Cook for 3 minutes. Using a slotted spoon or tongs, transfer the green beans to the ice bath to stop the cooking process. Remove the green beans from the ice bath and pat dry with a paper towel.Finish cooking the orzo until it's al dente. Strain the pasta and rinse with cold water.Add the strained pasta to a large bowl. Stir in the green beans, tomatoes, cucumbers, peppers, and mozzarella.Vinaigrette:In a small bowl, whisk together red wine vinegar, lemon juice, dijon mustard, garlic, honey, salt, and pepper. Continue to whisk as you slowly stream in the olive oil. Pour the mixture over the pasta. Stir to combine.Place the pasta in an airtight container and allow it to rest in the refrigerator overnight.Mix in the torn basil right before serving. 

 

Step by step:

1. Bring a pot of water to a boil. Once the water comes to a boil, stir in a handful of kosher salt.

2. Add the orzo to the pot and stir.Prepare an ice bath. Set aside.

3. Add the green beans to the pot with the orzo. Cook for 3 minutes. Using a slotted spoon or tongs, transfer the green beans to the ice bath to stop the cooking process.

4. Remove the green beans from the ice bath and pat dry with a paper towel.Finish cooking the orzo until it's al dente. Strain the pasta and rinse with cold water.

5. Add the strained pasta to a large bowl. Stir in the green beans, tomatoes, cucumbers, peppers, and mozzarella.Vinaigrette:In a small bowl, whisk together red wine vinegar, lemon juice, dijon mustard, garlic, honey, salt, and pepper. Continue to whisk as you slowly stream in the olive oil.

6. Pour the mixture over the pasta. Stir to combine.

7. Place the pasta in an airtight container and allow it to rest in the refrigerator overnight.

8. Mix in the torn basil right before serving. 

Nutrition Information:

covered percent of daily need

 

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