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

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

FSD Resources