ORZO PASTA RECIPE

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ORZO PASTA RECIPE cristina ferrare

My husband Tony is Greek, I’m Italian and we have always followed a Mediterranean diet. We eat large amounts of organic fruits and veggies and our protein comes from, beans, nuts, fish, chicken and very little beef. I do serve pasta at least twice a week as a main meal or as a side dish. (It’s in my blood, I have to have it!) One of the side dishes I love to serve is Orzo Pasta with fresh herbs, wild arugula, peppery watercress, and sweet summer baby Roma or cherry tomatoes. The dressing is made with a green, fruity extra virgin olive oil, and fresh citrusy lemons. I included my shallot vinaigrette in the recipe below!

Orzo pasta is great plain with olive oil, lemons, chopped parsley and salt. Or as a side dish with grilled fish,  chicken or beef. You can also use grilled vegetables, add nuts and cheese such as Greek Feta or Goat cheese. It’s a perfect dish to serve on a buffet or bring to a picnic because it doesn’t break down or get gummy.

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CREAMY SHALLOT VINAIGRETTE

Makes 1 cup

INGREDIENTS

1 heaping Tablespoon Dijon mustard

¾ cup extra virgin olive oil

1-Tablespoon shallots, minced

3 Tablespoons Champagne vinegar

2 Tablespoons fresh lemon juice

1-teaspoon kosher salt

ORZO PASTA RECIPE cristina ferrare

INSTRUCTIONS

In a blender add Dijon mustard, and olive oil, blend for 30 seconds to emulsify. Pour into a bowl and addshallots, champagne vinegar, lemon juice and salt. Whisk to blend all the ingredients together until smooth and creamy.

This is a lovely dressing for salads that are tender such as Butter Lettuce, baby greens, arugula, and tomatoes.

It also makes a great marinade for chicken, turkey and fish.

ORZO PASTA RECIPE

Serves 4-6

INGREDIENTS

8 ounces orzo pasta

1 medium Persian cucumber, peeled, seeded and diced

1-15 ounce can navy beans drained and rinsed well

2 cups baby Roma tomatoes sliced in half top to bottom or cherry tomatoes cut in half

2 Tablespoons red onion chopped small

1 scallion chopped small

8 fresh basil leaves rolled tightly and sliced into thin ribbons

12 Kalamata olives

¼ cup fresh mint leaves, chopped coarsely

¼ cup Italian parsley chopped small

½ teaspoon kosher salt and freshly cracked black pepper

1/3 cup shallot vinaigrette

½ cup Greek or French Feta cheese, crumbled

½ fresh lemon cut into rounds then in half and garnish over the top.

INSTRUCTIONS

Cook the orzo according to the package directions. Don’t forget to salt the water. (4 quarts of water add 1 Tablespoon of salt.) Drain and rinse well in cool running water.

Add the next 10 ingredients and mix together.

Add vinaigrette, mix well. Sprinkle over the feta and more cracked pepper on top.