Orzo Pasta Salad

Fresh ingredients, summer veggies, and gourmet olive oils and vinegars come together in this wonderful seasonal pasta salad.
Prep Time 10 minutes
Cook Time 8 minutes
Course Appetizer
Servings 6

Ingredients
  

  • 2 cups uncooked Orzo about 4 cups cooked
  • 1 cup cherry or grape tomatoes halved
  • 1 cup zucchini sliced and halved
  • 1 cup summer squash sliced and halved
  • 8 oz. small mozzarella balls halved
  • ½ cup chiffonade of fresh basil i.e., sliced thinly
  • ¼ cup toasted pine nuts
  • ¼ cup Primo Grapefruit Balsamic Vinegar
  • 1 Tb. fresh garlic minced
  • 1 tsp. fresh lemon juice
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • ¾ cup Primo Picual Extra Virgin Olive Oil

Instructions
 

  • Follow package directions to cook orzo.
  • While orzo cooks, prep tomatoes, zucchini, squash, mozzarella, basil and pine nuts. Set aside.
  • Combine dressing ingredients (except olive oil) in small bowl; slowly whisk in oil to emulsify/thicken. OR, toss all ingredients into a lidded jar and shake vigorously. Set aside until ready to use.
  • When orzo is cooked al dente, drain in a colander and allow to cool about 15 minutes. Run a spoon through it every once in a while to cool it down.
  • When relatively cool (i.e., still a little warm to the touch), add orzo to a large mixing bowl, along with balsamic dressing, tomatoes, squash, zucchini, & mozzarella. Taste for seasoning and adjust according to preference.
  • Add pine nuts and basil just before serving, so basil does not turn brown and nuts stay crunchy.

Notes

A delicious recipe from My Delicious Blog. It's a great way to incorporate fresh summer veggies and makes for a wonderful dish to bring to a backyard hangout. 
Keyword appetizer, appetizers, Pasta
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