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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2004
- 1/4 cup pine nut
- 3 cups quartered mushrooms (about 8 oz/250 g)
- 1 sweet onion chopped
- 1/2 cup drained and sliced sun-dried tomatoes in oil
- 2 cups orzo
- 1/3 cup shredded fresh basil leaf
- 1/4 cup shredded Asiago cheese (crumbled)
- 1/4 cup shredded feta cheese (crumbled)
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 241 mg
- Protein 9 g
- Calories 300.0
- Total fat 12 g
- Cholesterol 3 mg
- Saturated fat 2 g
- Total carbohydrate 40 g
- Iron 13.0
- Folate 10.0
- Calcium 5.0
- Vitamin A 2.0
- Vitamin C 17.0