Orzo Primavera Pasta Salad

Menu Part: 
Side Dish
Cuisine Type: 
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.


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
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


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

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