Find out how to make arugula and orzo salad?

Too many tomatoes are by no means an issue. Maybe the one problem is sustaining self-control when passing the colourful piles of peak-season tomatoes on the market. Admittedly, they’re laborious to withstand. Cherries, heirlooms and Early Women in vibrant shades of the solar and summer time problem restraint.

It’s simple to be grasping and fill the basket with an array of those beauties and not using a plan for how you can use them. Whereas I’m not right here to evaluate or to advise you on any indulgence points, I do have a recipe that will help you use your exuberant surplus.

This recipe is an excellent summer time salad with components that scream “garden-fresh.”

You is likely to be tempted to name it a pasta salad, however as you’ll be able to see, the emphasis is on the greens quite than a carb-laden bowl of pasta interspersed with just a few inexperienced leaves.

Put your homegrown tomato bounty to good use in summer time salads.

Dainty orzo steps into the pasta position. Its petite rice form received’t overwhelm the bowl, permitting the tomatoes and greens to shine as they need to.

Recent, creamy mozzarella and zippy Parmigiano-Reggiano spherical out the flavors, with a balsamic drizzle that binds the salad with a candy and puckery kick.

Serve the salad barely heat or at room temperature. You may cook dinner the orzo upfront and refrigerate till assembling the salad. 

Tomato, Arugula and Orzo Salad

Yield: Serves 4



  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly floor black pepper
  • 1/3 cup extra-virgin olive oil


  • 1 1/3 cups orzo
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 3 ounces child arugula, about 4 packed cups
  • 6 ounces contemporary mozzarella, minimize or torn into bite-size items
  • 8 to 10 ounces cherry tomatoes (or different), halved
  • 1/4 cup pitted Kalamata olives, halved
  • 1/4 cup contemporary basil leaves, plus extra for garnish
  • 2 tablespoons finely grated Parmigiano-Reggiano cheese 
  • Freshly floor black pepper

1. Whisk the vinegar, garlic, salt and pepper in a small bowl. Add the oil and whisk to emulsify.

2. Convey a big saucepan of salted water to a boil. Add the orzo and cook dinner till al dente, about 7 minutes. Drain.

3. Switch the orzo to a big, shallow serving bowl and stir within the oil and salt. Cool to lukewarm or room temperature. (Alternatively, refrigerate the pasta till use. Let stand at room temperature for 15 to twenty minutes earlier than assembling the salad.) 

4. Unfold the arugula over the pasta, then add the mozzarella, tomatoes, olives and basil. Drizzle half of the dressing over the salad and gently combine to mix.

5. Garnish with further basil, the Parmigiano-Reggiano and a beneficiant grind of black pepper. Drizzle with further dressing to style. Serve instantly.

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