We usually think of pasta as something to be drenched in a rich marinara or a heavy, cream-based alfredo sauce. We also usually think of it as something that comes in long ribbons or strands.
Orzo is a type of pasta that turns that latter notion on its head, and used in the recipe here, does the same for the sauce that it’s served with.
Upon first glance, you might mistake orzo for rice. That’s because it is shaped just like those little grains. But orzo is indeed pasta, and is made from the same kind of wheat used for more familiar shapes like fettuccine, spaghetti, and angel hair.
Because of its small shape, orzo is easier to eat than your average plate of spaghetti – no slurping needed. It can also be served as a side similar to rice, or as the main ingredient. But orzo’s small size can spell trouble if it’s paired with big, traditional partners like marinara or alfredo; the granules can get lost in a sea of sauce.
A better – and healthful – alternative is to use orzo in a vinaigrette-type sauce of olive oil and fresh lemon juice. Combined with a bounty of vegetables, herbs, and one secret ingredient, orzo becomes a star player that is not only seen in all its glory on the plate, but bursts with flavor once in your mouth.
Ready to give it a whirl? Let’s make some Extraordinary Orzo
Extraordinary Orzo Salad Recipe
(serves 4)
Ingredients:
- 1 lb box of orzo
- 1 lb of bacon (optional)
- 3-4 fresh roma tomatoes, chopped
- 1 cup fresh flat-leaf (Italian) parsley, chopped
- 3 tablespoons capers, rinsed
- 8 ounces mixed frozen veggies
- 1/2 cup extra virgin olive oil
- Juice of 2 large lemons
Step 1: Orzo cooks in boiling water, just like any other pasta. So grab a big pot (5 quarts or more), fill it with water and crank up the heat.
Step 2: While the water comes to a boil, start prepping everything else. Cook the bacon, if using, crumble it into big chunks and reserve for later on a paper towel. You can cook it in a skillet or in the oven. Chop the tomatoes and parsley, and put the veggies in a microwave-safe bowl.
Step 3: When the water boils, add a small fistful of kosher or sea salt and some oil (the first is for flavor, the second will help prevent sticking of the pasta) and add the orzo. Cook for about 9 minutes or as directed on the box, stirring often to prevent clumping.
Step 4: While the orzo pasta cooks, squeeze the lemon juice into the oil, add some salt and pepper, and stir. That’s your vinaigrette. Nuke the veggies until they’re hot.
Step 5: Time for the secret ingredient: capers. These small orbs come bottled and are the pickled bud of a plant. They are also bursting with flavor and crunch. Go on, try one. As you’ll taste, they are salty from the brine, so be sure to rinse them in water if you’re using a bunch.
Step 6: Drain the orzo when it’s done cooking. Since the pasta is so small, you’ll want to use a fine-mesh strainer. Don’t worry about rinsing; you actually want that starchiness to help the vinaigrette cling. All that’s left is to combine everything in a big bowl, toss well, season with salt and pepper, and enjoy this dish served warm.
Congratulations! You’ve just made a quick, super easy summer take on pasta that’s bursting with flavor and nutrition.