Lemon Orzo Pasta Salad Cookalong + Q&A!
Hope y'all enjoyed this LIVE STREAM cookalong sesh and Q&A!
I show you how to make this delightful Lemon Orzo Pasta Salad, which is a perfect light lunch/dinner or great for sharing at barbecues/picnics.
Printable recipe:
Cookware mentioned
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Grilled Veggie Orzo Salad
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Veggie Orzo Pasta | Jamie Oliver
Back at it again with another beautiful recipe from my new book Together. This time I'm giving you one of the dishes from the 'elegant simplicity' chapter. Its a really delicate but flavoursome pasta salad, in the book I serve it up with a flat fish but really its a dish that totally stands up on its own. Give it a go guys, elegant and delicious!
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PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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Easiest Oven Roasted Vegetables — No Mess or cleanup!
Website : themodernnonna.com
I know vegetables can be boring, but these are incredibly easy and delicious perfect to accompany any protein. The best part is that you can mix and match your veggies and use your favourite ones. Some more options could be bell peppers, asparagus, cauliflower, Brussel sprouts, or anything your heart desires. Feel free to use any oil of choice and as much as you like according to your lifestyle. There is no specific measurements as you can use as much vegetables as you like or enough to fit the sheet pan rows. You will need:
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baby potatoes quartered
1/2 an onion quartered
1 zucchini cut into circles
1-1.5 cups broccoli florets
3/4 cup organic baby carrots
1 cup mushrooms
1-2 tablespoons avocado or olive oil
salt, pepper, dry oregano to taste
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Please note: Feel free to use any vegetables you love. You can use any oil but I like olive oil or avocado oil. If you want a more nutty but flavour you are also more than welcome to add some grated Parm as well.
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Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows. Sprinkle with salt pepper and dry oregano and the oil. Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy and follow for more.
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How to make this popular refreshing Mediterranean Orzo Salad Recipe
Mediterranean Orzo Salad
This is a refreshing pasta salad for summer. It’s a great alternative to Greek salad and pairs really well with grilled chicken, fish, or shrimp. We served this at our Greek restaurant and it was always popular. This salad tastes wonderful the next day because letting it sit overnight allows the pasta to absorb the juices and all the flavors.
Makes 6 – 8 servings
1 pound of orzo
2 small green peppers, seeded, cored and finely diced
1 large English cucumber, finely diced
1 pint grape tomatoes, halved
½ chopped red onion, finely diced
1 cup of kalamata olives pitted and sliced
½ bunch of fresh parsley
1 cup extra virgin olive oil
1/3 cup lemon juice
1 tbsp oregano
1 tsp salt
1 tsp pepper
2 cups of crumbled feta
Bring a large pot of salted water to a boil and add the orzo. Cook the pasta according to package directions. Do not cook it al dente, cook it completely so it is soft to the bite. Soft pasta is needed because it will completely absorb the dressing and the flavors of the salad.
When the pasta is ready, drain the cooking water and rinse it off to cool it down. Let it sit until you are ready to use it.
Prepare the vegetables and add them all to a large bowl.
Add the sliced olives and parsley to the bowl with the vegetables.
Prepare the large dressing by mixing the lemon juice, oregano, salt, and pepper together.
Using clean hands, toss the pasta with the prepared vegetables until they are evenly incorporated. Then, drizzle in the dressing and toss the salad well is you go so it’s evenly coated.
Transfer the pasta to a serving dish and garnish with extra parsley and it’s ready to serve.
If you are preparing this salad ahead of time, cover the serving dish with plastic wrap and chill it in the fridge. Put it out at room temperature about 30 minutes before you’d like to serve it.
Everyone needs a few go-to summer entertaining dishes in their back pocket. These are the dishes that you turn to when the weather is hot, you don’t want to spend a ton of time in the kitchen, and you have a crowd coming over. This Greek Orzo salad is exactly one of those recipes. It’s incredibly easy to make, has a lovely fresh, light taste, and is easy to make ahead of time. It’s even served slightly chilled or at room temperature. It’s truly a winner!
One of the keys to making this salad work is cooking the orzo completely. This is not the time you want the orzo to be cooked al dente. It is essential that it is easy to bite all the way through. The timing of cooking the orzo varies from home cook to home cook, so just scoop a little bit out of the boiling water and taste it as it cooks. The softened pasta is needed because it will adequately absorb the dressing and give the whole salad incredible flavor.
We call this orzo salad Greek because it contains all the same ingredients as a Greek salad. I simply chop the ingredients while the orzo cooks because it really doesn’t take long to do. Then, when the pasta is cooked, I toss the ingredients together, and then drizzle the dressing on top and toss it really well.
At this point your salad is ready to serve. If you’ve made it in advance of eating it, simply cover it with plastic wrap and pop it in fridge. It can stay in the fridge like this for up to one day and the flavor won’t be compromised.
Alternatively, you can serve the salad warm just after you’ve made it. This also tastes wonderful! The versatility of this salad is nearly unmatched in the summer. I serve it alongside grilled fish (link), chicken kebobs (link), and stuffed feta burgers. It really accompanies just about everything nicely. Enjoy!