Description
This vibrant Italian Antipasto Orzo Salad is a delightful twist on classic antipasto, crafted to be enjoyed by everyone without any alcohol. Perfect for picnics, potlucks, or a refreshing lunch, it combines tender orzo pasta with a medley of fresh ingredients and a zesty dressing.
Ingredients
- Orzo Pasta
- Cured Beef (thinly sliced beef bresaola)
- Fresh Mozzarella (bocconcini)
- Sun-Dried Tomatoes (oil-packed)
- Marinated Artichoke Hearts
- Olives (pitted Kalamata and green Castelvetrano)
- Roasted Red Peppers (jarred, drained and sliced)
- Red Onion (thinly sliced)
- Fresh Basil
- Fresh Parsley
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Fresh Lemon Juice
- Dijon Mustard
- Minced Garlic
- Dried Oregano
- Salt
- Freshly Ground Black Pepper
Instructions
- Cook the Orzo: Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions until it's al dente. Once cooked, drain the orzo thoroughly in a fine-mesh colander. Rinse it immediately under cold water to stop the cooking process and cool it down. Set aside to drain completely.
- Prepare the 'Ipasto' Components: While the orzo is cooking and cooling, prepare your other ingredients. Slice your beef bresaola into smaller, bite-sized pieces. Drain and quarter your fresh mozzarella bocconcini. Drain and chop the sun-dried tomatoes, artichoke hearts, and roasted red peppers. Pit and halve your olives. Thinly slice the red onion. Roughly chop your fresh basil and parsley. Place all these prepared ingredients into a large mixing bowl.
- Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper. Whisk vigorously until the dressing is well combined and emulsified. Taste and adjust seasonings as needed.
- Combine and Toss: Add the cooled and well-drained orzo pasta to the large mixing bowl with all the prepared 'ipasto' ingredients. Pour the dressing over everything. Toss gently but thoroughly until all the ingredients are evenly coated with the dressing.
- Chill for Flavor: Cover the bowl with plastic wrap and refrigerate the Italian Antnon-alcoholic ipasto Orzo Salad for at least 1 hour. Ideally, chill for 2-4 hours, or even overnight.
- Serve and Garnish: Before serving, give the salad another gentle toss. If it seems a little dry after chilling, add a small drizzle of extra olive oil or a splash more lemon juice. Transfer to a serving bowl and garnish with a few fresh basil leaves or a sprinkle of chopped parsley.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: Don't overcook the orzo; al dente is key. Letting the salad chill enhances the flavors. Customize with additional ingredients like cheese or vegetables as desired. Serve cold for the best experience.