Is it too boring to post another orzo salad so soon? Well, the last was such a hit, I had to use up the rest of the orzo and my fresh herb garden continues to lure me in for clippings. So, this salad was born. I added chopped basil to the orzo and broccoli with a sherry vinegar and olive oil dressing. Next time, I would puree the basil with the dressing to make a fresh Basil Vinaigrette. It will add better flavor to each bite of the salad as well as some nice color to the pasta. The recipe below includes the adjustment. Enjoy!
Broccoli and Orzo Salad with Basil Vinaigrette
1 head of broccoli
1 cup uncooked orzo
pine nuts (optional)
Cut broccoli into bite size pieces and steam it. Cook the orzo according to package directions. Toss with pine nuts and basil vinaigrette.
For the Basil Vinaigrette
This recipe yields more than you need for the above salad. Try it with grilled lamb or steak.
1 cup fresh basil leaves
1/4 cup sherry vinegar
2 large cloves garlic
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup olive oil
Puree first five ingredients in a food processor or blender. Slowly add oil in a thin stream to incorporate.