I see Orzo salads everywhere, at cafes, restaurants and supermarkets etc but I always find them quite strong. My version is packed with flavour but not overpowering. It is a delicious salad for all occasions, whether is for lunch, a side with dinner or you have to take a salad to party this will be a big hit.
Add the cashews to a frying pan and toast until golden.
Add all the ingredients to a food processor and blitz until smooth.
Place cauliflower slices on baking tray and roast until golden.
Cut the vegetables according to the recipe and add to a frying pan. Cook until golden and set aside to cool.
Add Orzo to a pot of boiling water and cook until soft. Drain and add to vegetables.
Orzo to a pot of boiling water and cook until soft. Drain and add to vegetables.
Pesto and Roast Vegetable Orzo Salad
Basil Pesto:
1 ½ cup packed basil leaves
½ cup parsley
1 garlic clove
¼ cup grated parmesan
½ cup olive oil
¼ cup cashew nuts
Add cashew nuts to a small frying pan and place over a medium heat. Toast cashews until golden brown, but be careful as they can easily burn. Remove nuts from the pan and set aside to cool.
Add all the ingredients to a food processor and puree until smooth.
Store in an airtight container in the fridge for up to 2 weeks.
For Salad:
1 cup Orzo
½ head of cauliflower, cut into slices (as shown in pictures)
1 carrot, diced
3 flat mushrooms, diced
¼ broccoli, cut into mini florets
¼ zucchini, diced
1 onion, diced
1 mild bierstick, diced
Basil Pesto
Preheat oven to 200c.
Line a baking tray with tin foil and lay cauliflower slices on top. Drizzle cauliflower slices with some olive oil and place in the oven. Roast for 10 minutes, then turn and roast for another 10 minutes or until golden brown. Remove from the oven and dice the cauliflower and set aside to cool.
Add the remaining vegetables to a frying pan with 2 tbsp of olive oil and place over a medium heat. Cook the vegetables until lightly golden, stirring occasionally. Add cooked vegetables to the roasted cauliflower in a bowl and leave to cool.
Bring a large saucepan full of water to a boil and add the orzo. Boil for 8 minutes, then remove from the heat and strain through a colander.
Add the cooked orzo to the roasted vegetables and leave to cool.
Once cooled add bierstick and all the pesto to the Orzo and vegetables and mix until well combined.
Season with salt and pepper to taste. and serve.
Comments