Take-out Tuesday, Chopped Italian Salad
This recipe is a two for one,
cook once eat twice, type recipe
Not only is it super simple and fast to make,
you can easily adapt ingredients to your taste
Make ahead, easy to transport,
this Take out Tuesday’s Chopped Italian Salad has it all!
This salad combines orzo & asparagus with
Parmesan cheese, salami, peppers,
onions, pine nuts and fresh spinach
Make it up ahead of time and store it in jars in the fridge
and your lunch is ready to grab and go!
Make a delicious orzo and asparagus casserole {recipe below}
to have as a side dish for dinner and make enough to have leftovers
The next day chop up the rest of the ingredients
and mix them with the leftover orzo
Now you have a lovely cold salad,
packed with veggies and flavor,
for a grab & go lunch, an easy lunch box or picnic dish,
or a great addition to a BBQ or pot luck supper
Orzo is a small pasta, sort of like rice
Toss the asparagus in the pot about half way through cooking the orzo
When orzo is done and asparagus turns bright green,
drain in a colander
Then toss with butter and fresh lemon juice
Add lots of yummy Parmesan, and that’s it!
Serve or cover, refrigerate and reheat later
For the salad combine the leftover orzo
with the chopped ingredients, salami, onions, peppers,
cheese, pine nuts whatever you like
I like to serve this with some crunchy romaine or fresh spinach
tossed lightly with lemon vinaigrette
Combine the salad and the lettuce or spinach at serving time
to keep the Chopped Italian Orzo Salad fresh for several days
and to prevent wilting the greens
Creamy Orzo with Asparagus & Parmesan
Ingredients
- 2 cups orzo
- 2 cups asparagus cut into 1 inch pieces
- 1 tbsp butter or margarine
- 1/4 to 1/2 cup cream
- 1/4 cup grated Parmesan cheese
- 2 T fresh lemon
- Salt & Pepper to taste
Instructions
- Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 8-10 minutes.
- After the orzo has been cooking for about 5 minutes, add the asparagus to the pot and cook a few more minutes until orzo is done and asparagus turns bright green. Drain and turn into a baking dish.
- Add the lemon juice, butter and Parmesan and stir to melt butter and cheese.
- Drizzle a little cream or milk over all and stir. Add just enough to make it look moist and creamy.
- Season with salt and pepper. Top with additional Parmesan if desired.
- Cover and refrigerate or serve immediately.
- To heat before serving, place dish in a 325 oven for 15-20 minutes or microwave, stirring after 1 minute until heated through.
- Serves 6 {or 4 servings with 2 leftover for salad}
Chopped Italian Salad
Ingredients
- 1 cup cooked Orzo with asparagus and Parmesan
- salami pepperoni, ham, or proscuitto
- red pepper
- yellow pepper
- green onion
- Havarti cheese
- pine nuts
- fresh romaine spinach
Instructions
- Chop salami, peppers, onions.
- Tear cheese into small pieces.
- Warm orzo slightly in microwave to separate and add ingredients.
- Use your fingers to distribute ingredients evenly if desired.
- Place orzo mixture into serving size jars.
- Serve with salad greens lightly tossed with vinaigrette if desired.
- Makes 2-3 jars.
Enjoy!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Love Your Creativity
What’s for Dinner/ Between Naps on the Porch
All About Home/ Common Ground & Follow the Yellow Brick Home
Turn About Tuesday / Our Tiny Nest
Creative Crafts / Crafty Creators / Full Plate Thursday
Comments
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Looks really delicious and perfect for right now when asparagus seem to be abundant in the supermarkets. I bought 4 pounds that were on sale last week so I’m looking or asparagus recipes. thanks.
Thank you Judee, I love asparagus, it is such a versatile vegetable!
Asparagus is a delightful spring vegetable and a favorite of mine. The salad and main dish look and sound delicious. Any pasta dish is a win with my hubby! Happy Tuesday, Jenna!
Mine too Pam and this salad is so light and tasty!
A simple yet delightful meal!
Thanks Angie!
Asparagus will be coming in soon and I love it — this looks like a good one, especially the salad!
Thanks Jeanie, I love that you can make it in advance 🙂
Love the whole idea of this Jenna, from the salad to the canning jars!
Thanks Dorothy, jar foods are so handy to grab and go!
Great idea to enjoy the casserole and then repurpose it as a salad. Both sound delicious!
Thanks Linda, they are!
Love this idea Jenna! I’ve attended several salad in a jar parties and what fun we have creating great salads to grab and go. Happy Week to you dear Jenna. Hugs and blessings, Cindy
Thank you Cindy, I love that you can make this ahead of time and just open the fridge and it’s all ready!
Asparagus is one of my favorite vegetables. The casserole sounds delicious, and the idea of creating a chopped salad as a second dish is fabulous. I’m always trying to think of easy lunch ideas, and this is perfect. Wishing you a wonderful week!
Thanks Shannon, asparagus is a favorite of mine too and I love to have this salad on hand ready whenever I want it!
I love two for one, and orzo and asparagus! Thank you!
Thanks Kitty, they are both yummy!
Asparagus and orzo – such a fun spring time recipe!
Thanks Mary, I love asparagus, it is so versatile!
This is a perfect… a Spring Salad and a spring casserole! Thank you!
They are both yummy, thanks Nancy!
The salad sounds great, I always look forward to fresh asparagus season:@)
me too, it’s my favorite veggie!
This sounds so good and I like that you made the orzo and then a salad. Thanks for this recipe idea Jenna.
Thanks Julie!
Yum Jenna! We love orzo tossed with different ingredients. ♥
Orzo goes well with so many things!
We love orzo, I bet it is fabulous with asparagus. I love the idea of a chopped salad, especially in a jar.
Thanks Linda, orzo is so versatile, and such a nice change from heavier pastas~
This sounds so good. I’m going to have to try it.
Thank you, it’s so handy to have in the fridge all ready to grab!