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
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

FSD Resources