This orzo salad is full of vegetables with a delicious raspberry vinaigrette dressing.
This is a recipe i took from Lee Bailey’s Portable Food cookbook. I have several recipes of his and loved everything I cooked. He is no longer with us, but his recipes will live on forever.
Orzo salad is a salad that replies on the accompaniments you add to the sale for flavor as well as the vinaigrette you add to it. As with most salads they are best the next day or later in the day so the flavors can meld together. For years I have tried orzo salads at market including the one from the Tuscan Market that is supposed to be fabulous and was sorely disappointed. It was expensive and had literally no veg in it and was tasteless.
I did change up Lee’s recipe slightly by adding jarred roasted peppers and I changed the color of the fresh pepper. I just wanted to put in a little more color. It’s all about presentation. If you love something with your eyes, more than likely you will love the dish. I think you will loved the appearance this salad and the taste is over the top!
This recipe is super easy, very different and unlike most orzo salads I try, full of flavor.
The sauteed vegetables and tangy dressing is perfect for any function.
Keeps in the fridge for leftovers perfectly.
It is this simple to make:
1. Cook orzo, drain and cool on a tray. 
2. Saute yellow or orange bell pepper. Add to orzo. 
3. Saute onions and add to orzo.Â
4. Blanch asparagus and rinse in cold water to stop cooking.
5. Add jarred roasted red peppers. 
6. Mix vinaigrette ingredients, and add to the salad as needed.
This salad is one that you can vary to your taste. If you would like top put in Feta instead of Parmesan. Or change the asparagus to broccoli. I love the taste of the asparagus in it versus the tangy raspberry vinaigrette.
That’s it! This salad couldn’t be easier!
Orzo Salad with Vegetables
Description
Delicious orzo salad with fresh vegetables and a tangy raspberry dressing.
Ingredients
Salad:
1 pound orzo pasta, cooked and cooled (do not rinse)
4 Tbsp olive oil
1 large yellow or orange bell pepper, julienne cut
1 large red onion, diced
1 pound asparagus, woody stems removed and sliced into chunks cut on an angle
1/2 cup chopped scallions
1 Tbsp. dried or 2 Tbsp fresh chopped parsley
1 tsp garlic pepper
5 pieces or so jarred roasted red sweet peppers, chopped (about 3/4 cup)
1/4 cup grated Parmesan cheese
Vinaigrette:
6 Tbsp Raspberry vinegar
1/3 cup olive oil
1/4 tsp black pepper
1/4 tsp salt
1 Tbsp minced shallot
1 tsp Dijon or Honey mustard
Instructions
Salad:
Cook orzo according to package directions. Drain and put on a tray to cool. Once cooled, place in a large bowl.
Heat 2 Tbsp oil in large skillet over medium heat. Add the bell pepper and saute just until tender about 4 minutes. Put into bowl with orzo.
Heat another 2 Tbsp oil in the same pan and add onion. Saute until translucent 4 to 5 minutes. Add to the orzo.
Break off and discard the woody ends of the asparagus. Cut the rest into bite sized chucks cut on an angle. Blanch the asparagus in boiling water until tender about 4 minutes.
drain, run under cold water and dry between paper towels.
Add to orzo.
Cut jarred red bell pepper into strips and then into small pieces.
Add to orzo.
Add Parmesan cheese.
Vinaigrette:
In a shaker bottle, mix raspberry vinegar, 1/3 cup oil, salt, pepper, shallot and mustard.
Shake well.
Pour dressing in increments over orzo dressing until amount of dressing in salad is reached.
Notes
You can use more or less of any ingredient to your liking or even replace one ingredient for another.
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