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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Orzo and Mushroom Salad Recipe

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This recipe for Orzo and Mushroom Salad is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup pine nuts
3 cups quartered mushrooms (about 8 ounces)
1 white skinned onion, chopped
1/2 cup sliced drained oil-packed sun-dried tomatoes (I use P.C. brand)
2 cups uncooked orzo
1/3 cup shredded fresh basil leaves
1/4 cup crumbled feta cheese
1/4 to 1/2 cup quartered pitted kalamata black olives, sliced lengthwise
Dressing:
1/4 cup evoo
3 tbsp red wine vinegar
1 tsp Dijon mustard
1/4 tsp each salt and pepper
Directions:
Directions:
1. In a 9 inch skillet, toast pine nuts over medium heat, shaking pan occasionally, until golden, about 3 minutes. Remove and set aside.

2. Whisk together oil, vinegar, mustard, salt and pepper; pour into skillet. Add mushrooms, onion and tomatoes; stir to coat and bring to boil over medium heat. Reduce heat and simmer until onions are softened, about 12 minutes.

3. Meanwhile, in large saucepan of boiling salted water, cook orzo until tender but firm, about 8 minutes. Drain and rinse in cold water; drain well and place in large serving bowl. Add mushroom mixture, pine nuts and sliced olives; toss to combine. (Can be made ahead: Cover and refrigerate for up to 24 hours).

4. When ready to serve, bring to room temperature. Add basil and feta cheese; toss to combine.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Our favourite summertime pasta salad recipe! Can be doubled, use a 12 inch skillet with straight sides so that the doubled recipe will not overflow from the pan. I have never tried to freeze this recipe as there is never any leftovers! Serves 8.

 

 

 

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