Orzo Salad Recipe

Orzo Salad Recipe
No need to take the walk of shame at a potluck meal, sheepishly putting down your little plastic store container on the potluck table; try making this salad, instead. Life happens! You need to go to a potluck dinner, and you are pressed for time. This salad takes less than 30 minutes to make, from start to finish. Pull together a few common ingredients, refrigerate it for 3 hours, and serve it proudly.

One of the common ingredients that I keep on hand is Mezzetta Chicago Style Mild Giardiniera. This Italian Sandwich Mix, called giardiniera, is a chopped, pickled veggie salad that is preserved in oil. Mezzetta Giardiniera can be used in sandwiches, on green salads, or as part of recipes when you need a kick of flavor. It contains green bell peppers, canola oil, extra virgin olive oil, celery, carrots, cauliflower, red bell peppers, olives, white wine vinegar, sea salt, spices, and natural preservatives and color stabilizers. You can see why it is so flavorful and colorful! The spices are Italian spices. When this is combined with pasta, Ranch dressing, and some shredded cheese, the result is yum, yum! Try making some soon.


Orzo Salad Recipe

Ingredients:

1 ½ cups uncooked orzo (I used Barilla.)
¼ teaspoon garlic salt
¼ teaspoon seasoned salt
½ cup giardiniera (I used Mezzetta's Chicago Style Mild Giardiniera.)
¼ cup Ranch dressing (I used Hidden Valley.)
½ cup shredded cheese (I used a Mexican blend.)
Freshly ground pepper to taste

Method:

If you salt the cooking water heavily, reduce the amount of flavored salt that you add to the orzo. The giardiniera, Ranch, and cheese all contain salt, too.

When you measure the giardiniera, be sure to let most of the oil drain back into the bottle. There will be some oil on the vegetables, and that is fine. You just don't want your salad swimming in oil.

Follow the directions on the orzo package and cook it to your desired doneness. Drain and rinse the orzo under cold water until it is cool. Drain it thoroughly. Pour the orzo into a serving bowl and sprinkle it with the garlic and seasoned salts. Pour in the giardiniera and stir well. Add the Ranch and stir, then add the cheese and give the salad a final stir. Cover the bowl and chill for at least 3 hours.

This is a pretty little salad that tastes as good as it looks. The Mezzetta Chicago Style Mild Giardiniera contributes colorful little bits throughout the salad and a burst of flavor in every bite. Try some today. You won't be disappointed.


When I mention stores or products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products or stores by name.


NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Sandwiches site. Sometimes, this newsletter has information and variations on sandwiches that are not in the articles. Fill in the blank below the article with your email address - which is never passed on beyond this site. We never sell or trade your personal information.

Related links: The Related Links below this article may be of interest to you. There are more tasty recipes for potluck foods.




You Should Also Read:
Broccoli Salad Recipe
Oriental Cabbage Salad Recipe
Creamy Cauliflower Edamame Salad Recipe

RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map





Content copyright © 2019 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.