spacer

Orzo salad with zucchinis, cherry tomatoes, bocconcini and leeks

Author: Les Cultures de chez nous
Share
Salade d’orzo, courgettes, tomates cerises, bocconcinis et poireaux
Preparation 15
Baking 7
Portions 10
Freezing No
Ingredients
Preparation

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 (1oz) of sugar
LeeksFind our bag in yourlocal grocery store

This week's specials

Preparation

  • 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!

Chef's notes