Monthly Archives: August 2010

Orzo Salad with Pole Beans and Sautéed Veggies

Summer is the perfect time for a cold pasta salad. Served with burgers off the grill, or by itself this take on pasta salad is just as refreshing as it is filling. It keeps well, so make a little extra and enjoy over the next few days. Planning a barbecue or a picnic? Make this a day ahead and refrigerate overnight to really let the flavors marry up and combine.

Serves Four as a side-dish, or Two as a main.

Assemble The Following:

  • 1/4 C Orzo, uncooked
  • 1/4 C. Finely Minced Onion
  • 1/2 C. Scallions or Spring Onion, Coarse Chop
  • 1 Clove Garlic, minced
  • 1-2 Roma Tomatoes, Cubed
  • 1/4 C. Black Olives, Rough Chop
  • Handful of Fresh Cilantro
  • 1 C. Italian Pole Beans, Blanched and Shelled
  • 3/4 C. Vegetable Stock
  • Italian Seasoning, Salt and Pepper
  • Olive Oil
  • Parmesan and Asiago  Cheese Blend

Do This With It:

  • Bring Vegetable Stock to boil.
  • Sautee onion and 1/4 C. Scallion in olive oil until tender.
  • Add Garlic, and Italian seasoning.
  • Before garlic browns, add 1 C. Hot vegetable stock, tomatoes, and mushrooms.
  • Reduce heat to simmer, and slowly cook until all the stock has been absorbed by the mushrooms, remove from heat.
  • Cook Orzo in remaining vegetable stock until al-dente.
  • Drain Pasta and rinse, toss with a little olive oil and allow to cool.
  • Combine cooled vegetables, pole beans, olives, remaining 1/4 C. scallion, and cilantro. Toss gently.
  • Refrigerate 1-2 hours to allow all the flavors to really get to know each other.
  • Serve with sprinkling of cheese and topped with more scallion greens.

Notes and Abstract:

  • I misjudged the pole beans big time. 1 Cup is what I was shooting for before I shelled them. Needless to say, four large handfuls of the beans before cooking and shelling yielded only about 1/4  Cup.