Hamdi Saidani This Gordon Ramsay’s Orzo Pasta Salad is a light and zesty recipe, which is made with Parmesan, lemon, and toasted pine nuts. It’s the perfect side dish or light main, served warm or chilled, and ready in about 20 minutes.
Gordon Ramsay’s Orzo Pasta Salad Ingredients
For the Salad:
- 200g orzo pasta
- 1 bay leaf
- 50g pine nuts
- 100g rocket (arugula)
- A large bunch of fresh basil, chopped
- Olive oil
- Sea salt and freshly ground black pepper
For the Dressing:
- 30g Parmesan cheese, finely grated
- Zest of 1 lemon
- 6 tbsp extra virgin olive oil
How To Make Gordon Ramsay’s Orzo Pasta Salad
- Cook the Orzo: In a large pot of salted boiling water, add the bay leaf and cook the orzo until just al dente according to the package directions. Drain the pasta, briefly rinse with cold water to stop the cooking, and toss with a little olive oil to prevent it from sticking. Remove and discard the bay leaf.
- Toast the Pine Nuts: While the pasta cooks, place the pine nuts in a dry frying pan over a medium heat. Toast for 2-3 minutes, stirring or tossing often, until they are golden brown and aromatic. Watch them carefully as they can burn quickly.
- Make the Dressing: In a large serving bowl, whisk together the finely grated Parmesan cheese, the lemon zest, and the 6 tablespoons of extra virgin olive oil. Season well with salt and freshly ground black pepper.
- Combine and Serve: Add the warm orzo to the bowl with the dressing and toss everything to coat it evenly. Gently fold in the rocket (arugula), the chopped basil, and the toasted pine nuts. Check for seasoning, adjust if necessary, and serve immediately.
Recipe Tips
- How to get perfectly cooked orzo? Cook it like any other pasta, in plenty of salted boiling water. Rinsing it briefly with cold water after draining stops the cooking process and prevents it from becoming mushy in the salad. Tossing with a touch of oil is the key to preventing clumps.
- Why toast the pine nuts? This is a crucial, non-optional step for flavor! Toasting the pine nuts brings out their deep, nutty, and buttery flavor and makes them extra crunchy, which is a perfect textural contrast in the salad.
- Can I make this ahead of time? Absolutely. This is a great make-ahead salad for lunches or parties. For the best result, store the dressing and the cooked orzo separately in the refrigerator. Toss them together with the fresh rocket and basil just before serving to prevent the greens from wilting.
- How can I add more flavor? Using a high-quality, peppery extra virgin olive oil for the dressing will make a huge difference. You can also add the juice of half a lemon to the dressing for an even brighter, tangier flavor.
What To Serve With Orzo Pasta Salad
This is a wonderfully versatile Mediterranean-style side dish that is hearty enough for a light lunch. It pairs perfectly with:
- Grilled chicken, salmon, or shrimp
- A pan-seared steak
- As part of a larger meze or antipasto platter with hummus, olives, and feta.
How To Store Orzo Pasta Salad
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Be aware that the rocket (arugula) will wilt over time.
- Serving Leftovers: This salad is delicious served cold or at room temperature. If it seems a bit dry after being in the fridge, you can refresh it with an extra drizzle of olive oil and a squeeze of lemon juice.
Orzo Pasta Salad Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 550 kcal
- Carbohydrates: 55g
- Protein: 15g
- Fat: 30g
- Saturated Fat: 6g
- Sodium: 650mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is orzo?
Orzo is a type of short-cut pasta, shaped like a large grain of rice. It’s a versatile pasta that is fantastic in soups and salads.
Can I use a different kind of pasta?
Yes. If you don’t have orzo, this salad is also delicious with other small pasta shapes like ditalini, small shells, or even couscous.
Can I add other ingredients to this salad?
Yes, this is a great base recipe! Halved cherry tomatoes, chopped sun-dried tomatoes, crumbled feta cheese, or a can of drained chickpeas would all be fantastic additions for more Mediterranean flavor.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay’s Crunchy Coleslaw Recipe
- Gordon Ramsay’s Crispy French Fries Recipe
- Gordon Ramsay Perfect Mashed Potatoes Recipe
Gordon Ramsay’s Orzo Pasta Salad Recipe
Description
A light, zesty, and elegant orzo salad tossed with a simple Parmesan and lemon dressing, fresh herbs, peppery rocket, and crunchy toasted pine nuts.
Ingredients
Instructions
- Cook the orzo in salted boiling water with a bay leaf until al dente. Drain, rinse with cold water, and toss with a little oil.
- While the pasta cooks, toast the pine nuts in a dry pan until golden.
- In a large serving bowl, whisk together the grated Parmesan, lemon zest, and extra virgin olive oil to make the dressing. Season well.
- Add the warm, cooked orzo to the bowl of dressing and toss to coat.
- Gently fold in the rocket, chopped basil, and toasted pine nuts.
- Check for seasoning and serve immediately.
Notes
- u003cliu003eThe most important tip for this recipe is to not add the delicate rocket and fresh basil until the very end, just before serving, to prevent them from wilting.u003c/liu003eu003cliu003eFor the best flavor, toast the pine nuts until they are fragrant and golden, but watch them carefully as they burn in seconds.u003c/liu003eu003cliu003eDon’t be shy with the salt and freshly ground black pepper; proper seasoning is key to making the simple flavors pop.u003c/liu003eu003cliu003eThis salad is fantastic served while the orzo is still warm, which slightly wilts the greens and helps the Parmesan melt into the dressing.u003c/liu003e
Gordon Ramsay’s Orzo Pasta Salad Recipe
