Spring Caprese Orzo Salad
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 mix (Organic)
2 1 oz
Spring onion
1 0.5 Whole
Protein & more
Orzo
1 0.5 cup
Cannellini beans
2 1 Can
Bocconcini (in water)
4 2 oz
Pantry items
Sea salt
1/2 0.25 teaspoon
Spice mix
Red Wine Vinaigrette
Olive oil
3 1.5 tablespoon
Red wine vinegar
4 2 teaspoon
Dijon mustard
.25 0.13 teaspoon
Minced Garlic
1 0.5 teaspoon
Honey
1 0.5 teaspoon
Prep ahead (optional)
a. Cut zucchini and summer squash in half lengthwise, then slice 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. Meanwhile, fill medium bowl with ice water.
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 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, bocconcini (slice in half), and red wine vinaigrette.
4
Serve:
a. Divide salad among plates or bowls.
b. Garnish with basil (chiffonade). Enjoy!
Chef's notes
To make this meal gluten-free, replace the orzo with your favorite variety of small-cut gluten-free pasta.
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