Orzo salad with zucchini, cherry tomatoes, bocconcini and leeks
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Ingredients
- 250 ml (1 cup) of orzo
- 2 zucchinis
- 16 to 20 cherry tomatoes
- 125 ml (1/2 cup) of beaded bocconcini
- 65 ml (1/4 cup) of roasted pine nuts
- 1/2 package of 250 g (1 1/2 cup) Les Cultures de chez nous sliced leeks
For the vinaigrette:
- 500 ml (2 cups) of fresh spinach, well packed
- 65 ml (1/4 cup) of white balsamic vinegar
- 7.5 ml (1/2 tablespoon) of steak spice
- 7.5 ml (1/2 tablespoon) of old-fashioned mustard
- 2.5 ml (1/2 teaspoon) of crushed hot peppers
- 250 ml (1 cup) of vegetable oil
- 35 ml (1 oz) of sugar
Preparation
Side-by-side mode
- In a pot of boiling salted water, cook pasta al dente. Drain.
- Meanwhile, slice zucchinis into thin ribbons using a mandolin.
- In a food processor, combine the ingredients for the vinaigrette.
- In a frying pan, brown leeks. Set aside.
- In a bowl, add pasta, dressing, tomatoes, bocconcini, leeks, pine nuts and zucchinis. Mix well and serve!
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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