Orzo basil salad

Ingredients

Orzo Pasta Salad:
- 1 cup dry orzo pasta
- 1 heaping cup strawberries, diced
- 1 heaping cup sugar snap peas, blanched and sliced
- 1 cup finely grated parmesan
- 2 shallots, thinly sliced
- ⅛ cup extra virgin olive oil (for frying shallots)
- Pinch of salt

Basil Dressing:
- ½ cup fresh basil leaves, packed
- 2 garlic cloves
- Juice of 1 lemon (zest optional)
- ¼ cup extra virgin olive oil
- ⅛ cup white balsamic vinegar
- 1 heaping tsp Dijon or seeded mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp fine cooking salt
- ¼ tsp cracked black pepper

Utensils

• Mandoline (for shallots)
• Small saucepan
• Strainer + heatproof jug
• Blender or stick blender
• Mixing bowls
• Microplane grater

Information

Cost: $$
Preparation time: 45 minutes
Yield: 4 servings (250g each)

Preparation Method

1. Prep shallots: Slice thinly and place in a shallow pan with olive oil. Fry over low-medium heat until light golden. Strain, reserving oil. Transfer shallots to paper towels, season with salt, and let crisp.
2. Make dressing: Blend basil, garlic, lemon juice (and zest), olive oil, vinegar, mustard, garlic powder, onion powder, salt, and pepper until smooth. Reserve.
3. Blanch peas: Boil water, salt generously, and blanch snap peas for 45 seconds. Transfer to an ice bath, then slice thin on the diagonal.
4. Prep components: Dice strawberries and grate parmesan.
5. Cook pasta: Boil orzo until al dente. Drain and toss with reserved shallot oil to prevent sticking.
6. Assemble salad: In a large bowl, combine orzo, strawberries, snap peas, fried shallots, parmesan, and basil dressing. Toss well.
7. Serve: Adjust seasoning if needed. Chill in fridge until ready to enjoy.