Orzo and Mushroom Salad
Orzo, a small rice-shaped pasta, gives a pleasant texture to totable salads. Other small pastas, such as tubetti or farfallini, are just as delicious, as are slightly larger shells or penne. Cooking the mushrooms and onions in the dressing infuses them with flavour.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 300 |
| pro | 9 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 40 g |
| fibre | 4 g |
| chol | 3 mg |
| sodium | 241 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 13% |
| vit A | 2% |
| vit C | 17% |
| folate | 10% |
-
1/4 cup (50 mL) pine nuts
3 cups (750 mL) quartered mushrooms (about 8 oz/250 g)
1 sweet onion, chopped
1/2 cup (125 mL) sliced drained oil-packed sun-dried_tomatoes
2 cups (500 mL) orzo
1/3 cup (75 mL) shredded fresh basil leaves
1/4 cup (50 mL) shredded asiago cheese or crumbled feta cheese
Dressing:
1/4 cup (50 mL) extra-virgin olive oil
3 tbsp (50 mL) red_wine_vinegar
1 tsp (5 mL) dijon mustard
1/4 tsp (1 mL) each salt and pepper
Preparation:
In 9-inch (23 cm) skillet, toast pine nuts over medium heat, shaking pan occasionally, until golden, about 3 minutes. Remove and set aside.
Dressing: 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.
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 bowl. Add mushroom mixture and pine nuts; toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Add basil and Asiago cheese; toss to combine.
Additional Information
-
Make It a Meal: Add 2 cups (500 mL) cubed grilled or roasted chicken.
Source
Canadian Living Magazine: July 2004
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