Orzo Salad with Tomatillo-Basil Pesto
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I think I’ve set an all time personal record for the longest blogging lull in this space. It’s been almost four weeks since my last post. I do have a valid excuse this time though. We are going on a much awaited vacation in couple of days and it got extremely crazy at work trying to finish up everything before the vacation. To top it all, I got sick. Okay, it is just a cold and it started just yesterday, so I guess that doesn’t really count as an excuse. Anyway, I decided to post something here before we leave, otherwise this will turn into a total graveyard by the time we get back. I might post a picture or two from Italy if I get time, but there won’t be any recipe posts for at least two more weeks.
After this long a break I didn’t want to pop in here just to say that I’ll be taking another long break. So here is a quick and easy recipe from the drafts. I made this weeks ago, so the measurements given are guesstimates, but as with any such salads, it is a very forgiving recipe. I used Queso Fresco in this, but personally I like feta better in such salads. Along with some wilted Arugula, cucumbers, Olives, pine nuts and eggs this made a wholesome dinner. Tomatillo is a great addition to pesto as it adds a nice sweetish tartness.
Orzo Salad with Wilted Arugula, Cucumber and Kalamata Olives
Ingredients
- 3/4th cup orzo
- 3 cups baby arugula leaves, washed
- 1 large English Cucumber, diced
- 1/4 cup Kalamata olives, pitted
- 2-3 tbsp crumbled Queso Fresco (sub: feta cheese)
- 2 tbsp toasted pine nuts
- 1/4 cup tomatillo-basil pesto (recipe below)
- 2 Boiled eggs, quartered
- Salt and freshly ground pepper to taste
Method
Cook the Orzo al dente according to the package directions. Rinse under cold running water, drain and keep aside.
Toast the pine nuts in a pan and keep aside. Add a couple of drops of oil to the same pan and add the baby arugula leaves and saute for a minute or two till the leaves are wilted. Keep aside.
Place the orzo, wilted arugula, cucumber and olives in a bowl and pour in the pesto and toss well to combine. Sprinkle the toasted pine nuts and cheese and season well with salt and pepper. Serve with the quartered boiled eggs.
Tomatillo-Basil Pesto
Ingredients
- 4 small tomatillos, husks removed
- 1/2 cup packed basil leaves
- 3 garlic cloves
- 1/2 cup pine nuts
- 2 tbsp olive oil
- salt and pepper to taste
- crushed red pepper to taste
Method
Cut the tomatillos into four. Wash and drain the basil leaves using a mini salad spinner. Dry roast the pine nuts. Place the garlic and pine nuts in a food processor and pulse to chop. Add the basil, tomatillos and olive oil and process until smooth. Add the salt and pepper and crushed red pepper and mix well. Taste and adjust the seasonings as needed.
That’s it. Grazie! A Presto! Ciao!
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Category: Pastas, Soups and Salads
My Current fetish are olives both green and black, yesterday I was driving back from Whole foods , bought two jars and some fresh ones from the olive bar .. I finished half of them for dinner .. thats how crazy I am.. I even dream abt them
I love the colors in the salad sig ! it looks so fresh .. Orzo is not a favorite but Id like to try this with ditalini or something similar . I have never even considered using tomatillos.. Great choice of ingredients , although Id replace the eggs with legumes ..not an eggitarian anymore. Looks fabulous and have a great vacation !
Love the ‘sound’ of this! I love feta too!
I like this already…
enjoy the vacation… and I’m fine too… just swamped with work.
Fantastic..Thanks for sharing..That salad looks great and definitely inspires me to make some at home.
Have a great vacation sig
Looks so good, fresh and summery! this is just the kind i love. that pesto is something i need to try. don’t have the tomatillos, but i do have some real raw tomatoes from my garden.
Have a fun trip and hope you are feeling better.
That looks delicious. You are lucky you get tomatillos where you are. Have a great holiday…and don’t forget to take photos for us!
Tomatillo Basil pesto..mmm, that sounds good! Enjoy your vacation!!
This is one gorgeous salad Sig – just the way I like it – full of flavour and the orzo adds body rather than being just veggies and greens.
I have just managed to get loads of basil out of my little plant and am going crazy using it in my food – the taste is simply awesome isn’t it? I posted a gnocchi with pumpkin and basil sauce recently and the basil made all the difference.
Have a great vacation!
Hey, Sig? How are you? This is one stunning salad! I love the combination of tomatillos and basil since they’re usually paired with cilantro.
Hi,
I discovered your blog last month and tried the south beach diet.. it has really really helped.. though i have yet not reached the goal weight, things are definitely on the positive, lighter side. thanks a ton for the wonderful recipes tht helped me tide over the two weeks.
I totally know what you mean about being too busy to blog. Life gets crazy! I love your orzo dish – looks great!
Have a great vacation Sig.. and I love your salad. Honestly I have never used most of the ingredients that you have mentioned here but being a foodie it urges me to GOOGLE about it.
I think I almost beat your blogging lull by taking a just a little less time to comment at this post.
You hoping to keep us hanging by offering us that lovely salad in the meanwhile?
Hope you are doing okay and its just routine life that is keeping you from blogging.
Okay, just realised you’re on a vaction, Sig! Have fun.
Looks fabulous…doesnt look healthy at all( thats a good thing in my book)