Best Niçoise Orzo Salad Recipes

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NIçOISE ORZO SALAD



Niçoise Orzo Salad image

Yield Serves 4 to 6 as a main course

Number Of Ingredients 16

1 cup (about 1/2 pound) orzo (rice-shaped pasta)
1/2 pound green beans, cut diagonally into 1/2-inch pieces
For dressing
2 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice
4 anchovies, chopped
1 tablespoon Dijon mustard
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/4 to 1/3 cup olive oil (preferably extra-virgin)
a 6-ounce jar marinated artichoke hearts, drained and chopped
a 6- to 7-ounce can tuna, drained
1 red bell pepper, chopped
1/2 cup finely chopped red onion
1 1/2 tablespoons minced fresh thyme leaves
1/3 cup Kalamata or other brine-cured black olives if desired, chopped
2 cups chopped arugula, washed and spun dry

Steps:

  • In a large saucepan of salted boiling water cook orzo until tender and drain in a colander. Rinse orzo well under cold water and drain well. Transfer orzo to a large bowl.
  • In a small saucepan of salted boiling water cook beans until crisp-tender, about 4 to 5 minutes. Drain beans and add to orzo.
  • Make dressing:
  • In a blender blend together vinegar, lemon juice, anchovies, mustard, and garlic paste. With motor running add oil in a stream and blend until emulsified.
  • Add dressing to orzo mixture with artichokes, tuna, bell pepper, onion, thyme, olives, and salt and pepper to taste and toss well. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding.
  • Add arugula and toss well

ORZO NICOISE SALAD



ORZO NICOISE SALAD image

Categories     Lunch

Yield 4

Number Of Ingredients 2

Combine ingredients and mix well.
Garnish with chopped egg

Steps:

  • Salad serve 4

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