Checkerboard Orzo Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
• Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
• Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

Steps:

• Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
• Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
• Yield: 1 3/4 cups

Steps:

• Cook orzo in plenty of boiling water until tender, 10-12 minutes. Drain.
• Whisk oil, lemon juice, zest, salt, pepper, and garlic until blended.
• Toss all of the ingredients together. Serve hot or cold.

Steps:

• Cook the orzo according to package directions. I strongly suggest adding a couple teaspoons of salt or so to the water for extra flavor.
• Throw the orzo into a large bowl with the tomatoes, onion, drained garbanzo beans, basil, and mint.
• In a small bowl, make the vinaigrette: Whisk together the vinegar, lemon juice, honey, salt, and olive oil.
• Pour the vinaigrette over the orzo, veggies, and herbs, and toss gently until well incorporated.
• Season to taste with kosher salt and fresh ground pepper.
• Great when served at room temperature, but also refreshing served chilled.