Friday, June 28 2013, 01:46 PM MDT
Orzo Summer Pasta Salad
As Aired on June 28, 2013
Recipe Courtesy of Chef Brandon Howard
5 oz bag Fresh Baby Arugula
5 oz bag Fresh Baby Spinach
2 oz Edible Flowers
1 lb Orzo pasta, uncooked
1 cup sliced Sundried Tomatoes
1 cup shaved Asiago or Parmesan cheese
¾ cup Extra Virgin Olive Oil
4 Fresh Garlic Cloves, minced
½ cup Red Wine Vinegar
2 tbsp Worchestershire Sauce
Salt and Pepper to taste
1.) In a large saucepan, bring 2 qts water to a rapid boil. Season with salt and 1tsp olive oil.
2.) Add orzo pasta and simmer for 7-8 minutes until soft.
3.) Drain orzo and set aside to cool.
4.) Combine arugula, spinach, edible flowers, sundried tomatoes and cheese in a large mixing bowl.
5.) Prepare the dressing by combing the ingredients and whisking for 60 seconds.
6.) Combine the cooled Orzo with the dressing and mix with the spinach and arugula salad.
7.) Refrigerate until serving.
(Copyright 2013 Sinclair Broadcasting Group.)