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.