Primavera Orzo Pasta Salad

Ingredients:

  • 1 package Primavera Orzo, cooked al dente (5-7 minutes)
  • 3/4 cup Shallots, minced
  • 12 oz. Mushrooms, sliced
  • 1 lb. Asparagus, trimmed and cut into 1/2" pieces
  • 1-1/2 cup Peas
  • 3/4 cup Walnuts, chopped finely
  • Salt and Pepper to taste

Vinaigrette:

  • 6 tbsp. Red Wine Vinegar
  • 4 tbsp. Olive Oil
  • 1 tbsp. Whole Grain Mustard
  • 3  tbsp. Brown Sugar

Directions:

  1. In large oiled skillet over medium-high heat, cook Shallots 3-4 minutes until soft.
  2. Add Mushrooms and cook 5 minutes.
  3. Add Asparagus and cook until just tender.
  4.  Stir in Peas.
  5. Season to taste with Salt and Pepper. Set aside to let peas continue to cook in residual heat.
  6. Whisk together Vinaigrette ingredients in small bowl until emulsified.
  7. Place cooked Primavera Orzo, sautéed vegetables, and vinaigrette in large bowl and stir lightly to combine.
  8. Sprinkle with Walnuts and serve.

Bon Vivant Orzo with Mushrooms, Snow Peas, and Pine Nuts

Ingredients:

  • 1 package Bon Vivant Orzo, cooked al dente (5-7minutes)
  • 2 tsp. Olive Oil
  • 2 Shallots, minced
  • 1 lb. fresh Mushrooms of choice
  • 1/2 lb. Snow Peas
  • 3/4 cup Pine Nuts, toasted
  • Salt and freshly ground Black Pepper to taste

Directions:

  1. Heat Olive Oil in a medium skillet.
  2. Add Shallots and sauté until translucent.
  3. Add Mushrooms and cook until browned.
  4. Add Snow Peas and cook 1 minute more.
  5. Add pine nuts and Bon Vivant Orzo and combine all ingredients together.
  6. Add Salt and Pepper to taste. Serve hot.

Ancient Emmer Radiatore with Peas and Mushrooms

Ingredients:

  • 1 package Ancient Emmer Radiatore, cooked al dente (5-7 minutes)
  • 4 tbsp. Extra Virgin Olive Oil
  • 1/2 lb. Peas, fresh or frozen
  • 1/2 lb. Mushrooms (your favorite variety)
  • 1/4 cup grated Parmesan

Directions:

  1. Sauté Mushrooms and Peas in 2 tbsp. Olive Oil until Mushrooms release water and are soft.
  2. Combine cooked Peas, Mushrooms with Ancient Emmer Radiatore and remaining Olive Oil.
  3. Serve hot with Parmesan Cheese sprinkled on top.