Jana's Corner & One and Done Recipes

This is the easiest dish to bring to a backyard barbecue, and I guarantee people will ask you for the recipe! Thanks to my good friend Susan who introduced me to orzo and all the wonderful things you can make with it.

Remember, you should make the pasta a few hours ahead of time because you want it chilled.

Ingredients

• 1 box orzo pasta
• 1 pint grape or cherry tomatoes, halved
• 8 oz fresh mozzarella pearls (“Little Ones”)
• 1 cup fresh basil, chiffonade (ribbon cut)
• 1 bottle Newman’s Balsamic Italian Dressing (or see recipe below)
• Kosher salt, just a pinch
• Fresh ground pepper
• Optional: Grilled chicken, sliced

Instructions

1. Cook the Orzo:
   • Cook the orzo pasta according to the instructions on the box until al dente. You want the pasta slightly undercooked because it will absorb the dressing and soften further.
   • Drain the orzo and transfer it to a large bowl.
2. Chill the Orzo:
   • Immediately toss the warm orzo with enough dressing to coat it. This helps prevent the pasta from sticking together.
   • Chill the orzo in the refrigerator for at least 2 hours.
3. Prepare the Ingredients:
   • While the pasta chills, halve the grape or cherry tomatoes, and chiffonade the basil.
   • If using, grill the chicken, slice it, and set aside.
4. Assemble the Salad:
   • Once the orzo is chilled, add the halved tomatoes, mozzarella pearls, and basil to the bowl.
   • Add more dressing to taste, reserving some for later if needed.
   • Season with a pinch of kosher salt and fresh ground pepper.
5. Final Touches:
   • Just before serving, toss the salad again and add any remaining dressing if the pasta has absorbed too much.
   • If using, add the grilled chicken slices.
6. Serve and Enjoy:
   • Serve chilled and enjoy!

There are a few variations of the easy-breezy salad. Below is another family favorite.

Caesar Version

Ingredients

• 1 box orzo pasta
• 1 pint grape or cherry tomatoes, halved
• 1-2 yellow or orange bell peppers, chopped into bite-sized chunks or slices
• 1 cup fresh spinach, chiffonade (ribbon cut)
• 1 bottle Ken’s Lite Caesar Dressing
• Shaved Parmesan cheese
• Kosher salt, just a pinch
• Fresh ground pepper

Instructions

1. Cook and Chill the Orzo:
   • Follow the same steps for cooking and chilling the orzo as in the main recipe.
2. Prepare the Ingredients:
   • Halve the grape or cherry tomatoes.
   • Chop the bell peppers into bite-sized chunks or slices.
   • Chiffonade the fresh spinach.
3. Assemble the Salad:
   • Once the orzo is chilled, add the halved tomatoes, bell peppers, and spinach to the bowl.
   • Toss with the Caesar dressing, reserving some for later if needed.
   • Season with a pinch of kosher salt and fresh ground pepper.
4. Final Touches:
   • Just before serving, add shaved Parmesan cheese and any remaining dressing if needed.
5. Serve and Enjoy:
   • Serve chilled and enjoy!

Tip

• Make Your Own Dressing: For a homemade balsamic Italian dressing, whisk together 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1 teaspoon Dijon mustard, 1 minced garlic clove, salt, and pepper to taste.
• Add Protein: Grilled chicken, shrimp, or tofu can be added for extra protein.
• Veggie Variations: Feel free to add other veggies like cucumbers, olives, or red onions for additional flavor and crunch.

Enjoy these refreshing and versatile summer salads!