How Did I Make This???
Posted by Tara on Wednesday, January 18th, 2012
Take a look at this salad. I recall making this last summer. I did not have a recipe to follow. I just got in the kitchen and threw some things together that I thought would be tasty. I remember making a saucy dressing and that I served it chilled. Looks like I put some olives, and green onions, and tomatoes in there. I’m pretty sure that’s fresh grated Parmesan on top for garnish. And I recognize the fresh basil. Oh how I LOVE fresh basil. Could someone please tell me how I made this because I want to eat it again and I did NOT write down the recipe. Does anyone out there have a great recipe for orzo salad served cold with a creamy dressing/sauce and lots of fresh chopped veggies?
We are in the middle of a dreary winter here in Middle Tennessee. I am dreaming of spring gardens and summer harvest of ripe tomatoes, green onions, fresh herbs and the like. And I WANT this salad! I suppose I will simply need to recreate it soon. Until then, let us all be tormented by this beautiful photo that our son took on a warm, breezy summer day last year. Excuse me while I go nurse my cold, take some medicine, and drink the umpteenth cup of hot tea.
Filed in Soups and Salads | 4 responses so far
4 Responses to “How Did I Make This???”
Hope you’re feeling better and get over your cold soon. I’m always making meals and then can’t remember exactly what I did so now I try to write it down (if we enjoyed it) before I forget. Here is a recipe I have for cold orzo salad.
Ingredients
2/3 cup uncooked orzo pasta
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon yellow mustard
2 tablespoons chopped fresh chives
1/2 teaspoon white sugar
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup diced red onion
1/2 cup pitted Greek olives, halved
1/2 cup chopped green bell pepper
1/2 cup chopped sweet red pepper
1/2cup halved cherry or grape tomatoes
1/4 cup minced fresh basil
Directions
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain and rinse with cold water in a colander set in the sink.
2. Whisk together the mayonnaise, sour cream, cider vinegar, Dijon and yellow mustard, chives, sugar, black pepper, and salt in a bowl.
3. Place the cooked and cooled pasta, red onion, olives, green pepper, red pepper, basil and tomatoes in a large bowl. Toss together with the dressing. Cover and refrigerate for 30 minutes before serving.
Hope this helps!
Thanks SO much for the recipe Dianne. It was a nice surprise for me this morning.
Looks SO good!
(and I’m even kinda relieved that I’m not the only one who doesn’t remember how to re-make a dish. My kids & hubby joke that they need to enjoy something the first time, because they’ll never get it that way again… lol)
Thanks Lori