Orzo Primavera Pasta Salad

Menu Part: 
Side Dish
Cuisine Type: 
Italian
Serves: 
44 3-oz. servings

For a new spin on pasta salad try this dish, which uses orzo instead of macaroni and pairs it with a balsamic dressing, broccoli, red peppers, carrots and green onion.

Ingredients

4 lbs. orzo, cooked
1 pt. balsamic dressing (recipe follows)
1 lb. fresh broccoli florets, chopped
2 lbs. red peppers, diced
1 lb. fresh carrots, shredded
4 oz. green onion, thinly sliced
1 1/2 oz. fresh Italian parsley, finely
chopped
1 tsp. salt
1/2 tsp. black pepper
1 1/2 oz. fresh basil, finely chopped

Balsamic Vinaigrette Dressing:
1 1/4 tsp. salt
1/4 tsp. garlic, peeled and chopped
2 1/4 tsp. Dijon mustard
1/4 tsp. ground black pepper
1 1/4 tsp. marjoram, grated
1/3 cup balsamic vinegar
2 tbsp. red wine vinegar
1 1/4 cup blended olive oil

Steps

1. Cook orzo in boiling, salted water and drain. Rinse in cold water, toss with a little oil, then chill.
2. Blanch broccoli in boiling, salted water and shock in ice water to retain crunch and color. Drain well.
3. For dressing: Combine everything except oil; then whip oil in.
4. Combine all ingredients.

Recipe by University of Texas, Austin

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources