Spring Caprese Orzo Salad with Hazelnuts
For this recipe we married two classics — caprese and pasta salad — and they make a beautiful match. We added veggie heft with hints of the upcoming season, including summer squash, zucchini, cherry tomatoes, and basil.
Servings
Produce
Zucchini (Organic)
1 0.5 Whole
Summer Squash
1 0.5 Whole
Green Beans
5 2.5 oz
Cherry Tomato
5 2.5 oz
Basil
0.25 0.13 oz
Green leaf lettuce
2 1 oz
Spring onion
1 0.5 Whole
Spring mix (Organic)
2 1 oz
Protein & more
Orzo
1 0.5 cup
Hazelnuts
2 1 oz
Cannellini beans
2 1 Can
Pantry items
Sea salt
1/2 0.25 teaspoon
Olive oil
2 1 tablespoon
Spice mix
Red Wine Vinaigrette - Vegan
Olive oil
3 1.5 tablespoon
Red wine vinegar
4 2 teaspoon
Dijon mustard
.25 0.13 teaspoon
Agave
1 0.5 teaspoon
Minced Garlic
1 0.5 teaspoon
Prep ahead (optional)
a. Slice zucchini and summer squash in half lengthwise, then cut ¼”-thick half-moons. b. Snap stem ends off green beans, then snap beans bite-sized. c. Chop green leaf lettuce bite-sized. d. Thinly slice or ¼” dice spring onion. e. Slice cherry tomatoes in half. f. Stack basil leaves, roll lengthwise, thinly slice ribbons (aka chiffonade).
Instructions
1
Cook orzo (Start boiling water for step 2 now):
a. In a medium saucepan over high heat, add 3 cups water (1½ cups for 2-person portion) and 1 tsp salt. Cover and bring to a boil.
b. Stir in orzo. Reduce heat to medium. Cook covered until al dente, about 7-9 minutes.
c. Drain and transfer to a bowl. Toss with 1 tsp olive oil to avoid sticking. Set aside.
2
Blanch vegetables:
a. In a medium saucepan over high heat, add 4 cups water and 2 tsp salt. Cover and bring to a boil. While waiting, fill a medium bowl with ice water. Set aside.
b. When water boils, reduce heat to medium-high and add green beans (snap off stem ends, snap beans bite-sized). Cook 2 minutes. Remove from water with a slotted spoon and transfer to the ice bath.
c. Add zucchini (cut in half lengthwise, then ¼”-thick half-moons) and summer squash (cut in half lengthwise, ¼”-thick half-moons) to water. Cook 2 minutes; transfer to ice bath. Drain vegetables and set aside.
3
Assemble salad:
a. To a large bowl, add cannellini beans (drain and rinse), spring onion (thinly slice or ¼” dice), blanched vegetables, spring mix (leave whole), green leaf lettuce (chop bite-sized), cherry tomatoes (slice in half), orzo, and red wine vinaigrette.
4
Serve:
a. In a small sauté pan over high heat, add hazelnuts (rough chop). Toast 1-2 minutes. Watch closely!
b. Divide salad among plates or bowls.
c. Garnish with toasted hazelnuts and basil (chiffonade). Enjoy!
Chef's notes
If you would like to add a protein to this pasta salad, roasted chicken would be the perfect addition.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX