FARGO — This Savory Winter Orzo Salad is a new addition to my side dish repertoire, and it has quickly become a favorite with my husband, Tony.
In fact, I have made it three times since, per his request. Its festive colors make it a perfect choice for the holiday season, and its simplicity makes it easy to prepare whenever there is demand. And with its delicious blend of flavors, there is sure to be demand.
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This hearty side dish is filled with comforting flavors like sauteed mushrooms, sun-dried tomatoes, spinach and walnuts, nestled into a bed of orzo pasta dressed in a tangy Dijon vinaigrette. These ingredients lend warmth to the salad and work well together to create a blend of flavors and texture. This big-batch salad can yield up to 12 servings, depending on how you serve it, and to whom (Tony ate almost a pound in one sitting).
Orzo is a small pasta noodle that looks like rice is ideal for salads and side dishes. To ensure maximum flavor, I cook the orzo pasta in a blend of water and beef or chicken stock, and I also add a bay leaf for good measure. This isn’t a necessary step, but it makes a big difference in the result as the noodles become infused with extra flavor as they boil. I cook the pasta according to the directions on the package until it is al dente so that the orzo is tender but slightly chewy.
This is a simple recipe, and I have laid out the directions so you can put it together quickly with ease and efficiency. As I wait for the pasta liquid to come to a boil, I sauté the mushrooms in butter for six minutes, just until they are somewhat tender and golden brown, but not mushy.
While the pasta is cooking, I prepare the Dijon Vinaigrette, which can be made in advance and refrigerated for at least a week. This is a simple task that can be done quickly with a whisk, or by placing the ingredients in a jar and shaking it vigorously until the dressing is creamy and emulsified. A blend of two vinegars and a generous amount of Dijon mustard give the dressing a wonderful punch of tangy flavor, which is rounded out with garlic powder and honey.
Once the pasta is ready, I drain it into a large strainer and immediately run it under cold water to stop the cooking process. All that is left to do is toss the orzo with the other ingredients, add the dressing and serve. The salad can be enjoyed immediately, and it is even better the next day or over several days, if it lasts that long.
Today marks the 12th anniversary of this column, and I wish to express my appreciation to you for coming along with me on this culinary adventure, and to my amazing team at The Forum for making it happen every week. One feature that we added to this column after its fifth year is the Recipe Time Capsule, which highlights each week’s recipes from the past 12 years.
For the next six weeks, the capsule will be a showcase of my best holiday recipes, so be sure to check it out. Thank you, and happy cooking!
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Savory Winter Orzo Salad with Dijon Vinaigrette
Serves: 8 to 12
Salad ingredients:
- 1 pound orzo pasta
- 2 quarts water
- 2 quarts beef or chicken stock
- 1 bay leaf (optional)
- 8 ounces Cremini mushrooms (baby bella), stems removed, cut in half and then into halves/thirds
- 2 tablespoons butter
- ½ cup sun-dried tomatoes, finely chopped
- 2 cups baby spinach, roughly chopped
- ½ cup walnuts, plain or toasted
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Dijon vinaigrette
- 3 scallions, both green and white parts, finely chopped
Dijon Vinaigrette ingredients:
- ¼ cup vegetable oil
- ¼ cup extra-virgin olive oil
- ¼ cup cider vinegar
- 1 tablespoon red wine vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
Directions:
In a large pot, bring the water and stock to a boil (if using only water add 1 tablespoon kosher salt).
Meanwhile, prepare the mushrooms. Melt the butter in a large pan over medium heat. Add the mushrooms and season with a sprinkling of kosher salt and black pepper. Cook, stirring often, until the mushrooms start to soften and become lightly golden brown, about 6 minutes. Transfer the mushrooms to a plate and let cool.
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Once the water reaches a rolling boil, add the orzo and bay leaf. Cook until al dente according to the directions on the package, stirring occasionally.
As the pasta cooks, prepare the vinaigrette. Place the ingredients in a medium bowl or jar and whisk or shake vigorously until fully emulsified. The dressing can be used immediately or refrigerated for up to 2 weeks. If using immediately, stir the scallions into the dressing to mellow their spicy bite and infuse more flavor into the vinaigrette; if making in advance, add the scallions to the dressing 15 minutes before serving.
Once the pasta is al dente, strain it into a colander and discard the bay leaf. Run the pasta under cold water to stop the cooking process and let the excess water drain off for 5 minutes. Transfer the cooled pasta to a large bowl and toss with ¼ cup of the vinaigrette.
Add the mushrooms, sun-dried tomatoes, spinach, walnuts, salt and pepper; toss to combine. Add the remaining vinaigrette and toss until evenly distributed. Taste and add more seasoning as desired.
The salad can be served immediately and is even better after 24 hours. Store in an airtight container in the refrigerator for up to 5 days.
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