This is an idea of mine I remade after digging through old food photos for the cookbook. I made it again for the toddlers birthday party and the family loved it, especially my mom and the father-in-law (I had to use the “the” it’s my thing now).
It makes a large number of servings but can always be halved. The salad is a great compliment to a summer BBQ and is a nice substitute for traditional Marconi salad.
- 8 oz Whole Wheat Orzo (I use and order RiceSelect Orzo Whole Wheat Pasta)
- ~3 cups fresh broccoli florets (used 2 crowns)
- 1 red bell pepper chopped
- 1 pint of cherry tomatoes halved
- 1 lb cooked shrimp shells and tails removed
- 1 tbsp honey
- 2 tbsp red wine vinegar
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2-3 cloves garlic
- 20 fresh basil leaves (1 tsp dry would work)
- ¼ cup plain non-fat yogurt (62g)
- 1-2 cups baby spinach leaves (85g)
- Salt and pepper
- About a ¼ cup of water
Cook the Orzo according to package.
While the pasta is cooking, clean and prepare all the veggies and place in a large bowl with the cooked shrimp.
Note: you may want to blanch the broccoli if you don’t like it raw. When the water boils for the pasta I placed the cut up broccoli in the water for 1 minutes and the strained out with a hand strainer. Then I cooked the pasta in the “broccoli stained” water. It was a huge time savor and I liked the semi cooked state of the broccoli.
Put honey, vinegars, oil, garlic cloves, basil leaves, yogurt, spinach, water and a pinch of salt and pepper into the blender. Blend on high to and make the dressing.
When the orzo is finished, run the pasta under cold water to stop the cooking. Add the cooked cold pasta to the bowl with the veggies and shrimp. Pour the dressing on top and mix well. Serve immediately or cover and refrigerate for a few hours. Great leftover, just ask the Father-in-law. ;~)
|Servings||Amt per Serving|
|10||About 1 cup|
|149||3g||5g||old: 3||new: 2|