Orzo is such a versatile little pasta - mixing it with your favorite veggies is delish!
Woodfired pottery dish designed and created by Susan Kotulak, The OkiDoki Anagama Studio
I tested this one on my family for my new nephew, Eli’s baptism celebration. (I get to be his godmother too!) It seemed like a perfect combination with the heatwaves, humidity, and thunderstorms we have been having. It’s crisp, cool, and refreshing, and super easy to make. It was gone by the end of the day.
Orzo and Arugula Celebration Dish
serves 6-8 / prep time: 30 minutes
Here’s what you’ll need to make this fresh and delicious summer recipe:
Orzo - Orzo which means “barley” in Italian, is a rice-shaped pasta but it is not rice. I call orzo the glitter of pasta. You know when you bring glitter into the house, and you keep finding it on things for years to come in places you didn’t know existed? This is my relationship with orzo. The size of the pasta gets stuck in my strainer and drain and for some reason ends up everywhere because it’s so small (and delicious). This past week, when I made this dish, little pieces of orzo somehow ended up in my dog Stella’s food dish. She ate every last piece.
Asparagus -The skinnier the better. To me, it tastes so much better and when roasted it crisps up nicely.
Artichokes -You can buy these frozen in a bag or already marinated from a jar depending on what kind of flavor and/or texture you want.
Arugula -Certain vegetables have specific anti-cancerous properties, and arugula is one of them. There have also been studies showing that eating arugula helps with heart health, lowers risks of diabetes, and osteoporosis prevention. So pile salads, pasta, pizzas, or anything else you can with arugula.
Toasted Pine Nuts – These add a little crunch to the salad and are a super healthy way to top your salad. Move over croutons.
Goat Cheese – Who doesn’t love cheese? Adams' crumbled goat cheese is so good and was the perfect addition to really complete this salad. It also comes already crumbled so all you have to do is open and dump!
8 oz. or 1 bag uncooked orzo
1 bunch of super skinny asparagus
12 oz. or 1 large jar of artichokes
1 bag/box of arugula
1 cup toasted pine nuts
1 cup crumbled goat cheese
Dressing (if desired).
I LOVE Primal Kitchen Lemon Turmeric Vinaigrette & Marinade made with avocado oil.
If you want to make your own, try mixing fresh lemon juice with olive oil and salt and pepper.
Cook orzo pasta and let cool.
Cut asparagus into pieces and place on a sheet pan with artichokes and roast at 400 degrees until crispy.
Take out and let cool.
In a medium bowl combine the orzo, asparagus, artichokes, arugula, pine nuts, and crumbled goat cheese.
Top with desired dressing and salt and pepper.
Chill until ready to use. Serve as desired.