Orzo Salad With Strawberry Basil Dressing Orzo Salad1 teaspoon kosher salt1 cup dried orzo½ cup crumbled feta cheese¼ cup diced yellow bell pepper¼ cup shelled pistachios¼ cup kalamata olives1 teaspoon capers2 cups micro greens Strawberry Basil Dressing2 large strawberries2 tablespoons olive oil1 tablespoon Marshall’s Bird’s Eye Basil Haute Sauce In a large saucepan bring 10 cups and 1 teaspoon salt to a boil. Add orzo. Boil for 8-10 minutes, until firm and chewy, stirring occasionally to avoid sticking. Drain orzo in a fine colander, drizzle with 1 teaspoon olive oil, stir to avoid sticking. Use the fine side of a cheese grater, and grate the strawberries into a bowl, add olive oil, and Basil hot sauce. Whisk together until emulsified. Place the orzo onto a large plate, spread out evenly. Scatter feta, bell pepper, pistachios, olives, and capers. Drizzle strawberry basil dressing across the platter. Top with micro greens.
