TresOmega Quinoa Orzo Pasta Salad

I’ve always been a huge pasta fan. No matter the shape, no matter the type – whether it be traditional, whole wheat, gluten-free, Soba, veggie or soy-based – I’ve pretty much tried, and liked, them all! Unfortunately, over the years, I’ve realized that wheat-based products just don’t agree with me and so, have had to cut them out. Thankfully, the majority of pasta types and shapes are available in gluten-free varieties, so it really hasn’t affected my pasta intake.

However, there is one shape I’ve never been able to try, and that’s Orzo. Growing up, I never even heard of the thing, and once I did, my gluten intake was already depleted – and there just weren’t any gluten-free versions out there. That is until I discovered the products by TresOmega and realized that they made a Quinoa-based Orzo Pasta – and of course, I had to try it!

Having now used this shape in numerous applications, one of my favorites has to be in a Cold Pasta Salad. Traditionally filled with mayo and not considered a healthy addition to the BBQ circuit, I couldn’t help but share this with all my friends at our most recent get-together – and hope you will feel compelled to do the same!

Filled with TresOmega’s Quinoa Orzo Pasta, glittered with colorful veggies, made heartier with beans, and then topped with a slightly sweet and spicy herb-based vinaigrette, you and everyone who tries it will be shocked that this pasta is gluten-free! This, and then the fact that it’s actually a healthy dish that can be eaten as a side, or a full-on meal – since it boasts lots of protein, fiber and healthy fats – and is oh-so-satisfying, as well!

TresOmega Quinoa Orzo Pasta Salad

Total:40 min

Prep:10 min

Inactive:20 min

Cook:10 min

Serves: 6

INGREDIENTS:

4 cups Vegetable Broth
1 ½ cups TresOmega Quinoa Orzo
1 (15-ounce) can White Beans, drained and rinsed
1 cup Cucumber, finely diced
1 cup Red and Yellow Teardrop Tomatoes Or Grape Tomatoes, halved [I left these out because I didn’t have any on-hand]
1 cup Miniature Red, Yellow and Orange Bell Peppers, julienned
½ cup Red Onion, finely chopped
½ cup Fresh Basil Leaves, chopped
¼ cup Fresh Rosemary, finely chopped
About ¾ Cup Herbs de Provence Vinaigrette [Recipe Follows]
Salt and Freshly Ground Black Pepper, to taste

Herbs de Provence Vinaigrette:

½ cup Apple Cider Vinegar
¼ cup Fresh Lemon Juice
2 teaspoons Garlic, minced
1 Tablespoon Dijon Mustard
2 teaspoons Dried Basil
2 teaspoons Dried Rosemary
2 teaspoons Honey
2 teaspoons Salt
¾ teaspoon Freshly Ground Black Pepper
1 Cup Extra-Virgin Olive Oil

DIRECTIONS:

Pour the broth into a large, heavy saucepan. Cover the pan and bring broth to a boil over high heat.
Stir in the orzo.
Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently; about 10 minutes. Drain the orzo through a strainer.
Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the Beans, Cucumbers, Tomatoes, Bell Peppers, Onion, Basil and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Enjoy!

Apple Cider Vinaigrette:

Mix the Vinegar, Lemon Juice, Garlic, Dijon Mustard, Honey, Basil, Rosemary, Salt and Pepper in a blender. With the machine running, gradually blend in the Oil. Season the vinaigrette, to taste, with more Salt and Pepper, if desired.

Yield: ~2 cups