This hearty Orzo Salad is a celebration of earthy flavors and bright acidity. It combines tender al dente orzo with a colorful medley of charred bell peppers, savory wild mushrooms, and crisp-tender asparagus. The dish is tossed in a zesty lemon-parsley vinaigrette that ties the roasted and sautéed elements together perfectly. Ideal for spring and summer gatherings, this salad makes a substantial main course or a robust side dish. It holds up beautifully at room temperature, making it a favorite for picnics, buffet spreads, or meal-prep lunches that you can enjoy throughout the week.
Orzo Salad W/Wild Mushrooms & Asparagus
Description
This hearty Orzo Salad is a celebration of earthy flavors and bright acidity. It combines tender al dente orzo with a colorful medley of charred bell peppers, savory wild mushrooms, and crisp-tender asparagus. The dish is tossed in a zesty lemon-parsley vinaigrette that ties the roasted and sautéed elements together perfectly. Ideal for spring and summer gatherings, this salad makes a substantial main course or a robust side dish. It holds up beautifully at room temperature, making it a favorite for picnics, buffet spreads, or meal-prep lunches that you can enjoy throughout the week.Ingredients
Directions
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Roast the bell peppers directly over gas flames or under a broiler, turning often, until charred all over.
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Transfer the charred peppers to a paper bag and let steam for 15 minutes to loosen skins.
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Discard the blackened skins, stems, seeds, and ribs, then chop the peppers into 1-inch pieces.
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Heat 2 tablespoons of olive oil in a large nonstick skillet over high heat.
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Add half of the shiitake mushrooms and cook, stirring, until browned, about 10 minutes.
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Season with salt and pepper, then transfer to a large platter.
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Repeat the sautéing process with the remaining shiitakes, white mushrooms (in 2 batches), and chanterelles (in 1 batch), adding 2 tablespoons of oil for each batch.
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Transfer all cooked mushrooms to the platter.
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Add 1 tablespoon of olive oil to the skillet over moderately high heat.
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Add the asparagus, season with salt and pepper, and cook, stirring often, until browned and tender-crisp, about 5 minutes.
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Transfer the asparagus to the platter with the mushrooms.
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Add 1 more tablespoon of olive oil to the skillet.
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Add the leeks, season with salt and pepper, and cook, stirring often, until wilted and beginning to brown, about 7 minutes.
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Add the cooked leeks to the other vegetables on the platter.
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Bring a large stockpot of water to a boil and add 2 tablespoons of salt.
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Add the orzo and cook, stirring often, until al dente, about 10 minutes.
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Drain the orzo, rinse thoroughly with cold water, and drain again.
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Transfer the cooled orzo to a very large mixing bowl.
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Add all the prepared vegetables to the orzo and toss gently to combine.
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In a small bowl, whisk together the lemon juice, chopped parsley, and the remaining 3/4 cup olive oil.
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Pour the dressing over the orzo and vegetables, tossing again to coat evenly.
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Season to taste with additional salt and pepper if needed.
Nutrition Facts
Servings 50
- Amount Per Serving
- Calories 851.4kcal
- % Daily Value *
- Total Fat 90.5g140%
- Saturated Fat 12.6g63%
- Cholesterol 0.0mg0%
- Sodium 7.2mg1%
- Total Carbohydrate 12.6g5%
- Dietary Fiber 4.5g18%
- Sugars 7.6g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
orzo, salad, mushrooms, asparagus, bell peppers, shiitake, chanterelles, leeks, vegan, spring, summer, lemon, parsley, roasted vegetables, pasta salad, buffet, meal prep, vegetarian, earthy, healthy
