Makes12 servings
- Active time: 20 min
Total time: 1 1/2 hr
Orzo is the Italian word for barley, and the slender, grain-shape of orzo pasta makes for a no-fuss, neatly consumed salad, particularly if you are balancing a plate while perched on the edge of a sofa or standing around the TV watching the Super Bowl. Although the salad makes for a great accompaniment to the Stuffed Sliders Your Way, your vegetarian friends will thank you for providing them with an option they will really enjoy as their main dish.
INGREDIENTS:
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1/2 cup pine nuts
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1 pound orzo
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1/4 cup fresh lemon juice, or to taste
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1/2 cup extra-virgin olive oil
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1 garlic clove, finely minced
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1 (12 ounce) jar marinated roasted bell peppers, drained and chopped
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1/2 pound mozzarella, preferably fresh, cut into 1/2-inch pieces
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4 cups chopped baby arugula leaves (2 1/2 ounces)
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2 cups chopped radicchio (2 1/2 ounces)
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Preheat oven to 350°F with rack in middle.
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Roast pine nuts in a rimmed sheet pan until golden, about 8 minutes.
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Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
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Meanwhile, whisk together lemon juice, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
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Add hot orzo to dressing and toss. Let orzo come to room temperature, stirring occasionally.
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Add pine nuts, peppers, mozzarella, arugula, and radicchio and toss well.
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Season salad with salt, pepper, and additional lemon juice, if desired.
