Orzo Salad from Passionate Vegetarian
Posted by stef on 30 Nov 2007 | Tagged as: Foodie
Lunch yesterday: this yummy salad, adapted from Passionate Vegetarian
Dressing:
1/4 cup Vegenaise (or other mayo)
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
juice and zest of half a lemon
2 large pinches dried tarragon
6 threads saffron
2 large pinches dried oregano
Whisk in a bowl.
Prepare 1/2 pound orzo pasta according to package directions. The recipe says chilled but I didn’t bother as all my other ingredients were chilled. I’m also a fan of cool, but not cold, pasta.
Mix-ins:
15 kalamata olives, chopped
2 Roma tomatoes, chopped
1/2 cucumber, unwaxed and unpeeled, chopped
1 rib celery, diced
2 tablespoons minced parsley
salt and freshly ground black pepper to taste
The recipe calls for a red bell pepper, roasted, peeled, seeded, diced — one of my favorite ingredients — but alas! I left it out of my shopping list so had to do without.
Romaine leaves, prepared (washed, spun dry, etc.)
Combine dressing, pasta and mix-ins in a bowl. Serve over the romaine leaves.
The recipe suggests topping with smoked tofu or smoked provolone, Parmesan, toasted pine nuts, parsley and mint — I used some grated Manchego instead. Absolutely delicious.
I already have a recipe similar to that, but that version certainly looks swell, too.
Vegenaise… hmm, had to Google that one.
another fab recipe! do you want my chef award? let me know! you deserve it!
oh what a lovely and healthy recipe…and did i mention great photo shot too!!!i could imagine the taste…hmmm yummy..but i never heard of vegenaise neither..will wikipedia it up..:-)
Sounds like a healthy recipe.. Oh, you are making my stomach rumble! I must go make lunch!