Orzo salad with zucchini, cherry tomatoes, bocconcini and leeks
15
7
10
No
Ingredients
- 250 ml (1 cup) of orzo
- 2 zucchinis
- 16 to 20 cherry tomatoes
- 125 ml (1/2 cup) of beaded bocconcini
- 65 ml (1/4 cup) of roasted pine nuts
- 1/2 package of 250 g (1 1/2 cup) Les Cultures de chez nous sliced leeks
For the vinaigrette:
- 500 ml (2 cups) of fresh spinach, well packed
- 65 ml (1/4 cup) of white balsamic vinegar
- 7.5 ml (1/2 tablespoon) of steak spice
- 7.5 ml (1/2 tablespoon) of old-fashioned mustard
- 2.5 ml (1/2 teaspoon) of crushed hot peppers
- 250 ml (1 cup) of vegetable oil
- 35 ml (1 oz) of sugar
Preparation
Side-by-side mode
- In a pot of boiling salted water, cook pasta al dente. Drain.
- Meanwhile, slice zucchinis into thin ribbons using a mandolin.
- In a food processor, combine the ingredients for the vinaigrette.
- In a frying pan, brown leeks. Set aside.
- In a bowl, add pasta, dressing, tomatoes, bocconcini, leeks, pine nuts and zucchinis. Mix well and serve!
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