What’s Cooking: Orzo salad
Chef Vinny, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make orzo salad.
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Ingredients
1 lb Orzo Pasta (cooked and cooled)
1 bunch Asparagus
1 cup Peas (Frozen)
6 ea. Radish (Sliced ½ Moon)
1 bunch Scallion (Thinly Sliced)
1 cup Olive oil
½ cup Red Wine Vinegar
1 tsp. Salt
½ tsp. Black Pepper (Ground)
1 tbs. Mustard
¼ cup Pecorino Romano
Dressing
In a bowl add the vinegar, salt, pepper, mustard, cheese and mix until all are blended well.
Slowly drizzle the oil while whisking vigorously until the mixture has emulsified.
Once desired consistency is achieved set the dressing aside.
Salad
Cook the pasta according to the packaging, once cooked place into cold water and chill.
Once the pasta is cooled, remove from the cold water and allow to drain completely.
Place the cooked, drained pasta into a bowl.
Cut the asparagus into small pieces and place into a boiling water.
Once the asparagus is cooked place it directly into cold water and cool.
Once the asparagus are cooled, remove from the water and drain completely.
Place the peas into boiling water.
Cook the peas for about 3 minutes, once the peas are cooked remove them from the boiling water and place directly into cold water.
Once the peas are cooled, remove them from the boiling water and drain completely.
Add the peas, asparagus, dressing, red wine vinegar, scallions, and the sliced radish to the bowl with the orzo.
Mix until all ingredients are fully incorporated.
