Orzo Salad
April 1, 2009, 12:15 am
Filed under: side dishes and salads

Ahh..the challenges of being married to a man who is vegetarian and a picky eater.  That’s right.  Vegetarian I do.  That’s easy.  But add to the mix no potato salads and no pasta salads and I’m sometimes stumped.

Since we’ve been frequenting Common Roots Cafe, though, D.Jones has become more open-minded to salads that are not leafy and green.  For example, he is starting to enjoy some nice quinoa salads, and a brown rice salad here and there.  Though he’s picky about the salads, too.  He doesn’t like them if they have craisins, raisins or any kind of fruit in them.  He also prefers that they don’t have nuts like walnuts in them.  Sheesh.

Today I found a recipe that I thought might just make it past his scrutinizing glare, so I gave it a go.   Doug’s response…”two thumbs up!”

Borrowed from the book Quick Fix Vegetarian by Robin Robertson, the original recipe is called mediterranean orzo salad.   Here’s my version:

Orzo Salad for D.Jones

1 1/2 cups orzo

2 cloves garlic

2 T. white wine vinegar

1 heaping tsp Dijon mustard

1/4 cup olive oil

1/2 tsp salt

fresh ground black pepper

1/2 to 3/4 cup sun-dried tomatoes, chopped

1/2 cup mixed meditteranean olives, chopped (you could use kalamata, greek, or whatever combo you like)

fresh chopped parsley…a few sprinkles.  Whatever looks good

5 to 6 scallions, chopped

1/4 cup toasted pine nuts


Cook the orzo in a pot of salted boiling water until tender.  5 to 7 minutes or so.  Drain and rinse under cold water.

In small bowl, whisk together garlic either minced or put through a garlic press, along with the vinegar, mustard, olive oil, salt and pepper to taste.  I used a fork and whisked it all until it was well blended.  Set aside.

In large bowl, combine orzo, sun-dried tomatoes, olives, parsley and scallions.  Pour dressing over the salad and toss to combine.

Serve at room temp or cool in refrigerator to serve chilled.

It turns out beautifully colorful and absolutely delicious!



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