Picnic Orzo Pasta Salad Recipes

Steps:

• 1. In a medium saucepan bring the chicken stock to a boil. Stir in orzo and cook until tender but still firm to the bite, stirring frequently (about 7 min). Drain the orzo and toss in a large bowl until it cools slightly. (I usually add a tiny bit of olive oil so it doesn't clump together) Set aside to cool completely.
• 2. Toss the orzo with the beans, tomatoes, red onion, basil, parsley and enough vinaigrette to coat.
• 3. Season the salad to taste with salt and pepper. Serve at room temp. Add some crumbled feta cheese and toasted nuts (if using) before serving.

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:

• Cook orzo for 7 minutes. Drain and rinse with cold water.
• Add peppers, onion and sundried tomatoes to the orzo pasta and mix well.
• Add oil and gradually add in the vinegar. Use your discretion if you want to add the entire 1/2 cup of vinegar.
• Salt and pepper to taste.
• Chill for at least 1 hour.
• Fold in feta cheese right before serving.

Steps:

• In a large saucepan, cook pasta according to package directions. , Meanwhile, in a Dutch oven over medium heat, cook the pine nuts, garlic, basil and pepper flakes in oil and butter just until nuts are lightly browned., Add the spinach, salt and pepper; cook and stir just until spinach is wilted, 4-5 minutes longer. Transfer to a large bowl., Drain pasta. Stir into spinach mixture. Drizzle with vinegar; sprinkle with cheese and tomato.