Pasta and Rice Salads | RecipeTin Eats

Risoni/Orzo Salad with Crispy Salami Bits

Nagi — Wed, 05 Jul 2023 06:00:00 +0000

Risoni /orzo salad, filled with an unapologetically generous amount of your new favourite garnish – crispy salami bits! There’s a good stack of bright fresh vegetables in here too, all tossed up in a tasty Italian Dressing. A new big, bold, statement pasta salad to fall in love with!

The crispy salami bits!

Meet the star player in today’s line up – crispy salami. Literally just chopped up salami, fried in a pan until crisp. Think, bacon. With even more flavour!

Wait – what do you mean you’ve never fried up salami before??!!

OK, truthfully, I hadn’t either until I started down this “I want to make an interesting pasta salad!” warpath. A familiar state I find myself in pursuit of this (delicious!) life I have chosen sharing recipes with the world.

I had a vision of a pasta salad version of my Mega Italian Salad. I wanted big, I wanted statement, and I wanted something different to the usual “just add an Italian dressing and then you can call it an Italian pasta salad”.

Multiple iterations later – “mm, I mean, it’s fine but it’s just pretty ordinary, ya know?” – I arrived at today’s version. The crispy salami bits was the clincher!

Just briefly – orzo vs risoni

The little rice shaped pasta bits of pasta are a firm favourite. My pantry is never without multiple boxes! Called risoni here in Australia and orzo in most of the rest of the world (UK, US, Canada). But risoni is actually the correct name used in Italy because orzo means barley in Italian. And risoni is not made from barley, it’s made from flour like normal pasta!

So there you have it. Here in Australia, it’s labelled risoni in the mainstream grocery stores but in speciality grocers and Italian stores, I’ve also seen it labelled as orzo.

What you need for risoni / orzo salad

This is a big orzo / risoni salad filled with a medley of fresh vegetables, a handful of cheese, then tossed with an Italian dressing and the crispy salami bits.

1. Risoni / orzo

Find risoni /orzo in the pasta aisle, usually sold in small boxes. It costs around the same as spaghetti. Suggestions for alternatives below.

Substitute with cooked rice of choice (use 1 1/2 cups uncooked rice) – white, brown, basmati, jasmine – or quinoa (directions here). Other little pasta will work too – like ditalini, the really small macaroni or the novelty shapes for kids (dinosaurs! alphabet!).

2. The add-ins

The add-ins for this recipe are inspired by everybody’s favourite Mega Italian Salad. But there’s lots of alternatives – go wild with salad add-ins of your choice! Even the crispy salami bits, as much as I harp on and on about them, can be substituted with bacon, ham, prosciutto, or anything else that’s crispy/salty. Or nuts!

Salami – I use the deli pre-sliced rounds because I’m lazy and it means less chopping for me because the job is half done. Else, slice your own salami stick!
Substitutes – As noted above, anything fryable that goes crispy will work great as a substitute. And if you prefer no meat, add a handful of roughly chopped pistachios, pine nuts, or sunflower or pepitas.
Tomato – I like using cherry tomatoes because they hold up better if keeping this for a few days. However, you can use 3 large tomatoes instead. Scoop out watery middle then dice the flesh.
Rocket/arugula – My leafy greens of choice for ease of use (grab handfuls and rip into smaller pieces) and also because it holds up best in leftovers. But other leafy greens will work fine, chop into small(ish) pieces.
Capsicum/bell peppers – For crunch! Cucumbers would make a great sub. Oh, and you don’t HAVE to use green capsicum! Yellow or red will be fine too….
Red onion – Substitute with something similar for oniony freshness. 1 large green onion stem finely chopped, or 1 eschallot (US: shallot ie the baby onions), or 1/2 a white onion.
Olives – I like using sliced olives here for better dispersion, though I was tempted to use whole ones so you can big meaty bites of olives. You choose!
Substitute with other briny things. I’m thinking: pickles, artichokes, fire roasted capsicum, other pickled veg. Just want something with tang to balance out everything else going on in this salad!
Cheese – What, you’ve never added a handful of shredded cheese into “rubble” type salads before? It’s so good! Instant flavour uplift. I used colby – a great all-rounder that works for melting in cheesy sauces (Mac & Cheese), on things (pasta bakes), on tacos, in burritos, in salads!
Substitute with cheddar, monteray jack, pepper jack, gruyere, swiss etc. Not mozzarella (not enough flavour) and not parmesan (too much flavour!).

3. Italian dressing

This is the same dressing from my Mega Italian Salad, minus the parmesan cheese – because we’re using a big handful of shredded cheese instead.

Extra virgin olive oil – The better the quality, the better your salad!
Red wine vinegar – Substitute with white wine vinegar or apple cider vinegar.
Dried basil and oregano – Substitute with an Italian herb mix or dried parsley.
Chilli flakes – Optional, for the tiniest hint of warmth.
Sugar – Just 1/2 teaspoon. Cuts through the vinegar so you can get away with using less oil.
Garlic – Fresh please! Jarred stuff barely resembles the real deal, and is also weirdly sour. So wrong!

How to make risoni/orzo salad

Dressing – Shake the dressing ingredients in a jar. Always my preferred method to make dressings because it really combines the ingredients well. Plus, useful storage!
Risoni / orzo – Cook the pasta in a large pot of salted water per packet directions. Drain, rinse then toss in a little oil (to keep it from clumping) then cool.

Crispy salami – Chop the salami into small pieces. Then cook it in a non-stick pan like you do bacon until it’s crispy. No oil needed, it will fry up in its own fat!
Drain on paper towels. It will get crispier as it cools. To preserve crispiness, keep it separate until just before serving.

Toss 1 – Toss all the salad ingredients together first without the dressing.
Dress then toss again – Then pour the dressing over and toss again. Why I do this: because otherwise if you pour straight onto certain ingredients, like leafy greens, they tend to hog more than their fair share of the dressing. I’m looking at YOU, rocket!
Tumble everything into a large serving bowl. Sprinkle with reserved salami then eat!

Practical matters of Italian risoni/orzo salad

Some final words on this pasta salad!

Making ahead – If I’m making ahead intentionally (eg taking to a gathering), I’ll keep the components separate so it’s fresh and perky for serving. Especially the crispy salami! It does soften once it’s mixed through so keep it separate to preserve crispiness.
Shelf life once dressed – Still very good after 2 hours, good after 3 days. If I know I’m keeping it, I usually dial up the dressing slightly, and hold a little back so I can freshen it up with a little extra dressing.
Gluten free – As suggested above in the ingredients chatter section, switch the pasta for rice to make this gluten free. It’s literally perfect – similar size and shape.
Serve at room temp – If you made ahead or have leftovers, bring to room temp before eating. You’ll taste everything better than when fridge cold.
Eat with a spoon – Perhaps a strange point to finish on but this is a characteristic of this pasta salad that really appeals to me!! For some reason, I find it really satisfying that I can eat this pasta salad with a spoon. Convenience (eg multi-tasking: eat without taking your eyes off the TV, or in my case, moving around the kitchen while cooking something else) and the ability to scoop up and eat big mouthfuls of it.

Are you judging me? 😂

Love to know what you think if you try this recipe. Especially, of course, the crispy salami bits!! – Nagi x

Watch how to make it

Italian Orzo Salad (Risoni) with Crispy Salami Bits

Recipe video above. The crispy salami bits are the hero here. The better bacon. Why aren't we putting crispy salami in everything??!

Tossed through a risoni/orzo salad inspired by my favourite Mega Italian Salad with lots of fresh vegetables and a good handful of cheese to keep things tasty. Excellent packed lunch, keeps well for days, love that you can eat it with a spoon. Serves 4 – 5 as a meal. Make this today, find another pasta salad for next week here!

Course cold pasta salad, Main

Cuisine Western

Keyword chicken pasta salad, orzo salad, risoni salad

Prep Time 15

Cook Time 15

Cooling time 30

Servings

Calories 612cal

Author Nagi

Ingredients

250g / 8oz risoni / orzo pasta – 1 1/4 cups (Note 1)
2 tsp salt , for cooking pasta
2 tsp extra virgin olive oil

Salad add-ins (Note 2):

250g/ 8 oz salami slices , chopped into 1.25 cm / 1/2" squares (Note 2)
1 cup sliced kalamata olives (1 x 220g/7oz jar) – or other olives or briny things (Note 4)
2 tightly packed cups baby rocket / arugula , torn by hand
400g/ 14oz cherry tomatoes , quartered (2 1/2 cups)
1 large green capsicum , cut into 1.25cm / 1/2″ squares
1/2 red onion , finely diced
1 1/2 cups (tightly packed) colby cheese , shredded into short strands (Note 5)

Italian dressing:

1/3 cup extra virgin olive oil
3 tbsp red wine vinegar (or white wine vinegar, sub apple cider vinegar)
1 garlic clove , crushed using garlic press or grated using microplane
1 tsp dried basil
1/4 tsp red chilli flakes (optional)
1 tsp dried oregano
1/2 tsp sugar
1 tsp cooking/kosher salt

Cups – Metric

Instructions

Cook pasta – Bring a large pot of water to the boil. Add salt and risoni/orzo, then cook per packet directions (usually ~10 minutes). Drain in colander, rinse, shake off excess water well. Transfer to large bowl. Toss with the olive oil then let cool.
Dressing – Shake in a jar.
Crispy salami – Put salami in cold large non-stick pan, with no oil. Turn onto medium high – as the pan heats up, the fat will melt so it cooks in its own fat. Cook for 3 – 5 minutes, stirring regularly, until light golden. Drain on paper towels. It will crisp as it cools.
Toss – Set aside 1/3 of the salami for topping. Put all remaining salad ingredients in with the risoni. Toss. Pour over dressing. Toss, toss, toss!
Serve! Tumble into serving bowl. Sprinkle with remaining salami. Divide between bowls. Eat with spoon! Best eaten at room temp, not fridge cold (can taste flavours better).

Notes

1. Orzo/risoni – Little rice shaped pasta! Substitute with cooked rice of choice (use 1 1/2 cups uncooked rice) – white, brown, basmati, jasmine – or quinoa (directions here). Other little pasta will work too.

2. Salami – I use the deli pre-sliced rounds because I’m lazy and it means less chopping for me because the job is half done. Else, slice your own salami stick!

Substitutes – Anything fryable that goes crispy, like bacon, ham bits, prosciutto. Prefer no meat? Add a handful of roughly chopped pistachios, pine nuts, or sunflower or pepitas.

3. Vegetable notes:
– Tomato: sub with 3 large tomatoes, scoop out watery middle then dice the flesh
– Rocket/arugula: holds up best it keeping leftovers, I find. But other leafy greens will work fine, chop into small(ish) pieces.
– Capsicum/bell peppers: cucumber could be substituted. Oh, and you don’t HAVE to use green Yellow or red will be fine too!
– Red onion: Sub 1 large green onion stem finely chopped. Or 1 eschallot (US: shallot ie the baby onions), or 1/2 white onion.

4. Olives – Sub with other briny things. I’m thinking: pickles, artichokes, fire roasted capsicum, other pickled veg. Just want something with tang to balance out everything else going on in this salad!

5. Cheese – Sub with cheddar, monteray jack, pepper jack, gruyere, swiss etc. Not mozzarella (not enough flavour) and not parmesan (too much flavour!). Try to grate short rather than long strands – you get more pieces to litter throughout!

6. Leftovers keeps well for 2 to 3 days. If intentionally making ahead, keep all components separate then toss and dress just before serving. In particular, the salami softens once tossed through so preserve crispiness by keeping it separate!!

Nutrition per serving assuming 5 servings.

Nutrition

More cold pasta salad recipes

Chicken Pasta Salad

MARINATED Vegetarian Pasta Salad!

The most amazing avocado pasta salad

Sun-Dried Tomato Pesto Pasta Salad

Greek Lemon Orzo Salad (Risoni)

Pesto pasta salad

Macaroni Salad

Prawn Mango Avocado Summer Salad

Pasta and Rice Salads

Life of Dozer

Somebody get Prince Edward Dozer Maehashi I some sunnies, stat! The morning sun is blinding him!

The post Risoni/Orzo Salad with Crispy Salami Bits appeared first on RecipeTin Eats.

Pesto pasta salad

Nagi — Thu, 02 Mar 2023 05:00:00 +0000

I know it should be as simple as dumping pesto on pasta…. but actually, it turns out I have some things to say about pesto pasta salad. That is, if you want a good one!

Pesto pasta salad

My pesto pasta salad rules are simple – don’t skimp on pesto, don’t be shy with olive oil, cook the pasta beyond al dente and add the smallest dab of mayonnaise to give it a touch of luxe as well as improving leftovers.

Why? Because these address two pet-peeves I have about pesto pasta salads.

Firstly, the pesto pasta salad that doesn’t actually taste much like pesto. Pasta with the faintest green colour, and if you close your eyes as you eat, it’d be impressive if you picked it as pesto.

Secondly, the dry pesto pasta salad. Actually, that’s a general pasta salad peeve. Just because it’s a cold pasta, that’s no excuse for dryness! I resort to all sorts of tricks to keep things juicy. Lots of dressing (using avocado is a neat, tasty trick, as is using a splash of pasta cooking water instead of gallons of oil). And juicy add-ins, like roast vegetables, tomato etc. (this marinated vegetable pasta salad is a solid summer staple).

Today’s trick? Just 2 tablespoons of mayonnaise. This works wonders to keep things extra juicy today – and even tomorrow when you pull it out from the fridge!

I like to make the pesto quite smooth for pasta salads, for better coverage.

What you need for pesto pasta salad

The one thing that will make your pesto pasta salad stand out is freshly made basil pesto. But if it’s an emergency, use the fresh pesto you get from the fridge section – tastes a whole lot fresher than off the shelves in aisles!

1. Homemade pesto

Here’s what you need for the basil pesto.

Fresh basil leaves – Abundant and excellent value during summer!
Parmesan – or, if you want to really go luxe, parmigiana reggiano.
Pine nuts – sometimes, to change things up, I use walnuts, cashews or almonds.
Olive oil – Or a 50/50 combination of olive oil and grapeseed oil (which has a more neutral flavour so let’s the basil flavour come through a little more).
Garlic – Just a touch. Because it’s raw, if you use too much it can be a little harsh, I find.

2. Pesto pasta salad ingredients

And here’s what goes into my pesto pasta salad.

Pasta – Any short shape your heart desires! Shells, macaroni, wheels – go wild! I went spirals. I like to live life on the edge. 😂
Just a dab of MAYONNAISE – Not intended to make this a greasy mayo-laden pesto pasta salad! But a little dab goes a long way to give pesto pasta salad an edge of creaminess so it stays nice and “juicy” even the next day. It really makes a difference.
Prefer to skip it? Just add a little extra olive oil.
Bocconcini, cherry tomatoes – My add-ins of choice, so it’s not just all pasta. Love the combo of juicy tomato and the soft bites of bocconcini. If you want to skip these, just add a little more pasta. Or, use other add-ins of choice!
Rocket/arugula – I like to add some type of leafy greens into me pesto pasta salads for a hint of freshness and provide textural contrast. Rocket / arugula is great, love the hint of peppery freshness.

How I make pesto pasta salad

Simple – but I do have a couple of tips!

Cook the pasta beyond al dente so it’s quite soft. Why? Because pasta firms up when it cools. To the point of hard when refrigerated. Pre-empt this by cooking pasta a little longer so it’s extra soft when hot = perfect texture when cool!
Tossing order – Toss pasta, pesto and mayonnaise only first. Then the bocconcini and tomato. Lastly, leafy greens – as pesto tends to cling to it, and we can’t have leafy greens hogging the pesto!

Homemade pesto

It’s was simple as blitzing everything together using a handheld stick, until the pesto is quite smooth. Less clean up than using a food processor and a better result. Why? Read on!

I prefer using a handheld stick because you can make the pesto smoother which I prefer for pasta salads. Better coverage on the pasta. I like chunky pesto for using as a dip, dolloping on crostini, that sort of thing, where a bit of texture is pleasant.

Bonus: handheld sticks are far easier to clean than a food processor! (Though you can use a food processor if you need to – directions in the recipe).

How to make the pesto pasta salad

Well, I’ve pretty much already given the steps, but I’ll write them out anyway!

Cook pasta in salted water per packet time plus 1 minute so it’s extra soft, as explained above. Salted water is a must, else you will feel like your pasta salad is a little under seasoned.
BTW, I start my timer as soon as the pasta goes into the boiling water, not once it comes back up to the simmer. Just in case you’re wondering.
Rinse the pasta under cold running water to remove excess starch (which makes it sticky, not what we want for pasta salad) and cool.
Drain well and cool.
Pesto & mayonnaise first – Mix the pesto and mayonnaise through the pasta first.
Tomato & bocconcini next – Then gently mix through the tomato and bocconcini. We don’t want to bash up the tomato too much.
Leafy greens last – And lastly, toss through the rocket/arugula. Just quickly, to disperse. Don’t mix too much else the rocket tends to get weighed down with pesto. In other words – the leafy greens hog the pesto, and we can’t have that!

Storing leftover pesto pasta salad

Though pesto pasta salads are at their green-colour prime within a few hours of making, it will last for 2 days in the fridge and retain its green colour, albeit not quite as vibrant as when freshly made.

Also, the other big thing this pesto pasta salad has going for it is that it is still nice and juicy the next day, and the next. I find that cold pasta salads (other than mayo laden ones) are notorious for become dry in the fridge overnight because the pasta absorbs the dressing.

But in this one, the combination of using the right amount of pesto (generous!) and just 2 tablespoons of mayonnaise prevents this pasta salad from drying out.

Take it to picnics, as a side dish for gatherings, or take it to work for lunch. Such a great summer staple! – Nagi x

Watch how to make it

Pesto pasta salad

Recipe video above. Don't skimp on pesto, and don't be shy with olive oil. If you do, you'll end up staring at a mound of flavour-lacking, dry pesto pasta salad, thinking "darn it, I should have just followed the recipe!".

PS Just 2 tablespoons of mayo is the secret here. Just gives an edge of creaminess without weighing it down, plus significantly improves the quality of next-day leftovers – prevents it from drying out.

TIP: Homemade pesto obviously rules here, but if you need to resort to store-bought, get it from the fridge rather than aisle. It's better.

Course cold pasta salad, Mains, pasta salad

Cuisine Western

Keyword cold pasta salad, pesto pasta salad, vegetarian pasta salad

Prep Time 15

Cook Time 15

Servings

Calories 663cal

Author Nagi

Ingredients

350g / 12oz spiral pasta (fusilli, or other of choice, 3 1/2 cups)
1 tbsp salt , for cooking pasta

Pesto (Note 1):

2 tbsp pinenuts , toasted (sub walnuts, cashews, almonds)
2 cups (tightly packed) basil leaves
1 small garlic clove , minced
1/2 cup parmesan , finely grated
1/2 tsp cooking/kosher salt
1/4 tsp black pepper
7 tbsp extra virgin olive oil (or 50/50 grapeseed/olive oil)

Pasta Salad:

2 tbsp mayonnaise (S&W, else Hellman’s, Note 2)
250g (1 heaped cup) cherry tomatoes, cut in half
220g/ 7 oz baby bocconcini , drained, cut in half (Note 3)
1 cup (tightly packed) baby rocket/arugula leaves (40g)
1/2 tsp cooking/kosher salt
Small basil leaves , optional garnish

Cups – Metric

Instructions

Cook pasta – Bring 3 litres of water to the boil with the salt. Cook for the pasta packet time + 1 minute. Drain in a colander, rinse under cold water. Shake off excess water well, then allow to fully cool and dry.
Pesto – Place all ingredients in a tall jug just large enough to fit the head of a stick blender. Blitz under pretty smooth. Not a green smoothie, we still want some visible green bits! but not chunks.
Toss – Place pasta in a bowl, scrape in the pesto. Add mayonnaise then toss well. Add bocconcini and tomato, toss gently just to disperse. Add rocket/arugula and toss just to disperse.
Serve – Transfer into a serving bowl. Scatter with basil leaves, if using. Serve!

Notes

Serves 4 to 5 as a meal, or 8 to 10 as a side (or more, if this is part of a larger banquet!)

1. Pesto – Homemade really is superior, but if you need to use store bought, use just shy of 1 cup. Try to get it from the fridge rather than aisle – fresher!

2. Mayonnaise is not intended to make this a creamy pasta salad. It just adds “juiciness” and prevents it from drying out – because dry pasta salads is a pet peeve of mine! If you don’t want to use mayo, add an extra 2 tablespoons of olive oil instead.

3. Baby bocconcini – small, soft mozzarella balls. They have a mild flavour, ie not salted. Fabulous in pasta salads, especially with pesto pasta salad!

4. Leftovers will keep well for 2 days though it does lose the vibrant green colour. Keep in the fridge in a very airtight container (this will preserve greenness as best as possible). Always bring to room temperature before eating, for best flavour and pasta texture.

Nutrition per serving, assuming 5 servings.

Nutrition

For the love of pasta salads

Italian Pasta Salad with Homemade Italian Dressing

The most amazing avocado pasta salad

Sun-Dried Tomato Pesto Pasta Salad

Chicken Pasta Salad

MARINATED Vegetarian Pasta Salad!

Greek Lemon Orzo Salad (Risoni)

Pearl Couscous Salad

Macaroni Salad

Pasta and Rice Salads

Life of Dozer

Current favourite toy. Changes frequently. He’s not very loyal.

PS In case you have a burning desire to know – it’s a hippo. I understand. There’s no way you could sleep tonight without knowing what that slobbery waterlogged grey mass of fur is. Now you can rest in peace.

Actually, on closer inspection, possibly not a hippo? Any thoughts from animal experts much appreciated.

The post Pesto pasta salad appeared first on RecipeTin Eats.

Pearl Couscous Salad

Nagi — Sat, 21 Jan 2023 22:00:00 +0000

Pearl couscous is the giant form of the more common tiny couscous. Also known as gourmet and Israeli couscous, it’s like little pearls of pasta – hence the name! Makes a fabulous salad and is a great one to take to gatherings for something different that never fails to impress.

Pearl Couscous Salad

The immature child within wants to call this a Giant Couscous Salad. But the proper name is Pearl Couscous Salad, so I went with sensible. But now I’m kind of regretting it!

Pearl couscous is the big brother of the more common tiny couscous that I use as a side dish for Moroccan and African dishes like tagine. Commonly mistaken as a grain, couscous is actually a type of pasta, and is ideal used in salads like in this recipe, or as a side like in this Syrian chicken.

While the tiny couscous can be prepared by soaking in hot water, pearl couscous needs to be simmered on the stove. In my view, the most delicious way to do this is to cook it like risotto, starting with sautéed garlic and onion then using broth instead of water. This infuses the couscous with so much flavor, you can even serve it plain as a side.

I like to cook pearl couscous in a broth that starts with sautéed garlic and onion, for maximum flavour! Take a small spoonful and you’ll understand what I mean.

This it the pearl couscous brand I get from my local shops

Close up photo of pearl couscous

What you need for this pearl couscous salad

I’ve given this salad a Mediterranean spin with a bright lemon dressing, pops of tomato, juicy crunch of cucumber and a good hit of fresh herbs. The combination of dill and coriander/cilantro is a firm favourite. If you haven’t tried it before, you’re in for a treat!

For the salad

Pearl couscous (see photos above) – Giant couscous that are sold in packets labelled as such. Other names it goes by include gourmet couscous and Israeli couscous. Find it alongside ordinary tiny couscous, usually in the pasta aisle.
Garlic, onion and vegetable or chicken broth – This is for cooking the pearl couscous. As mentioned above, I like to cook the couscous in flavour to make it more delicious. Try it once and you’ll never look back!
Fresh herbs – Dill and coriander/cilantro are a wonderful combination that I love using. Really try not to skip the herbs as they lift the dish. But in my view, this is still worth making even if you do not have one or both of these as the couscous itself and dressing add great flavour into the salad.
Best substitutes are: parsley (same quantity) or a bit of chives (say, 1/4 cup finely sliced). For a different flavour profile but something beautifully fresh, try mint and parsley, finely chopped. Add to taste. Be bold!
Baby spinach – Leafy green of choice. Finely sliced so it tosses through the couscous.
Alternatives: Baby rocket/arugula, torn by hand or chopped into smaller bits (so it tosses though well). Or finely sliced kale, but best to marinate it first to soften the tougher leaves. Follow directions in this recipe.
Cherry tomatoes – For juicy pops and lovely colour. Ordinary tomato cut into chunks or large dice will also work.
Cucumber – For fresh crunch. Nice textural contrast as there’s no nuts or anything else crunchy in this.

Lemon dressing

A bright lemon dressing is a natural pairing here. No surprises in the ingredients! If you don’t have Dijon Mustard, sub with ordinary yellow mustard. And the lemon juice can be substituted with apple cider vinegar or white wine vinegar.

How to make pearl couscous salad

The pearl couscous needs to be cooked around 1 hour in advance to give it sufficient time to cool before tossing with the salad ingredients. You can speed up the cooling process by spreading it on a tray and refrigerating it.

Sauté garlic and onion in a large saucepan or small pot over medium high heat until the onion is translucent and starting to brown.
Add couscous and stir, cooking for 1 minute, to coat it in the flavoured oil. Add the stock/broth and water. Then once it starts simmering, place the lid on and turn the heat down to medium low.
Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm.
Cool – Use a fork to separate the couscous, then transfer into a large bowl to cool. The couscous will stick together into a big block. But don’t worry, it will separate when tossed with the dressing.
Dressing – Shake the ingredients together in a jar.
Toss! Add all the salad ingredients and fresh herbs into the bowl with the couscous then toss well with the Dressing. Serve immediately, at room temperature!

What to serve with this pearl couscous salad

Serve it as a meal in itself, which is what I often do, or as a side.

As a side dish, with the bright Mediterranean flavours in this, the obvious pairing would be all things Mediterranean like Greek Baked Chicken, Turkish lamb skewers, Greek Meatballs and Greek butterflied lamb leg. But I especially love serving this with African and Middle Eastern spiced things – like Chicken Shawarma which is pictured below, and Moroccan Lamb backstraps . The fresh flavours of this pearl couscous salad are a terrific contrast to the earthy, complex flavours of Middle Eastern flavours.

Other similar spiced mains include Middle Eastern Lamb Koftas, Lamb Shawarma (oh my, this is SO GOOD!), Moroccan Lamb Meatballs and the Jerk Fish I shared earlier this week (YES! It would be amazing with this!).

Terrific as a side, though I often have it as a lunch by itself.

Deceptively large amount of greens!

There is a deceptively large amount of greens packed into this salad. Because the beads of couscous are so small relative to, for example, pasta, there’s a lot more “stuff” for veggies to be stirred into. I’m not really explaining it very well! But if (WHEN!!!) you make this, you’ll feel like there’s a ton of greens for just 1 1/2 cups of couscous. But the couscous expands when cooking and once it’s all tossed together, it seems like just the right amount.

Hidden veggies!

Salad that can be eaten with a spoon!

Why does it feel so immature that this appeals to me so much??? – Nagi xx

Watch how to make it

Pearl Couscous Salad

Recipe video above. I adore the bright Mediterranean flavours in this salad! Great one to take to gatherings for something a little different that everyone always loves. Serve as a side (6 to 8) or a meal in itself (serves 4).

Also known as Israeli and gourmet Couscous, pearl couscous is the big brother version of the more common small couscous. Texture and taste like pasta – soft but a bit chewy, but has a pearly, slippery surface (hence the name).

Course Dinner

Cuisine Western

Keyword couscous salad, gourmet couscous salad, israeli couscous salad, pearl couscous salad

Prep Time 15

Cook Time 15

Total Time 30

Servings – 8 people

Calories 477cal

Author Nagi

Ingredients

Couscous:

2 tsp olive oil
1 garlic clove , minced
½ small onion , finely chopped
1 1/2 cups (250g/ 8oz) pearl couscous (aka gourmet or Israeli couscous, Note 1)
1 1/2 cups vegetable or chicken broth , low sodium
1 cup water

Salad:

2 cucumbers , diced (about 2 cups)
250g / 8 oz cherry tomatoes , halved (about 2 cups)
3 cups baby spinach , finely sliced (Note 2)
¼ cup coriander / cilantro , finely chopped (or sub with parsley)
¼ cup dill , finely chopped

Lemon Dressing (Note 3):

2 tsp lemon zest
2 tbsp lemon juice
1/4 cup extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove , minced
1 tsp sugar , optional
3/4 tsp cooking / kosher salt
1/2 tsp black pepper

Cups – Metric

Instructions

Couscous:

Sauté onion & garlic – Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown.
Couscous & broth – Add couscous and stir, cooking for 1 minute. Add broth and water, bring to a simmer. Then place the lid on and turn the heat down to medium low so it is simmering gently.
Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm. Use a fork to separate the couscous, then transfer into a large bowl to cool. (It will form a sticky block but don't worry, it will separate when tossed with Dressing).

Salad:

Dressing – Place Dressing ingredients in a jar and shake well.
Toss! Add Salad ingredients into the bowl, pour over Dressing and toss. Serve at room temperature.

Notes

1. Pearl couscous is also known as Israeli Couscous or Gourmet Couscous or Gourmet Pearl Couscous. Basically, they are the giant form of the more common tiny couscous! Some recipes say to use a ratio of 1 cup of couscous to 2 cups of water. I find this makes the couscous too soft and gummy on the outside. Mine are cooked through and soft but “pearl like” on the outside rather than gummy, using a ratio of 1 cup couscous to 1 2/3 cups liquid.

In Australia, you will find it in the pasta aisle of Woolworths and Coles next to ordinary tiny couscous, and it costs around the same.

2. Baby spinach – Use about 2 handfuls of baby spinach (approx. 50g / 2 oz), or even ordinary spinach leaves. Kale and silverbeet would also work well (remove the tough stem in the middle of each leaf). Be generous – this is a great way to pack lots of greens into this salad because it mixes through so well. Hidden greens!

3. STORAGE: The dressed salad keeps quite well for 2 days – after that the herbs are a bit too wilted. But it is best served fresh. If you are making ahead, keep the Dressing separate until just before serving.

4. OTHER WAYS TO SERVE: This way of cooking the couscous flavours it so you can even serve the couscous plain as a side dish. If you want, dress it up a bit with a sprinkle of herbs, or a squeeze of lemon juice. Just imagine the possibilities!

5. WHAT TO SERVE THIS WITH: This Pearl Couscous Salad has bright Mediterranean flavours so while the obvious pairing would be with all things Mediterranean, I think it goes particularly well with complex earthy flavours of Middle Eastern spices such as Chicken Shawarma, Middle Eastern Lamb Koftas and Turkish Koftas. Would also be stellar with Greek Meatballs, yoghurt marinated Greek Chicken (skip the wraps in the Gyros), Souvlaki, Portuguese Chicken (skip the bread), Slow Roasted Greek Lamb. See my Greek recipes here and Middle Eastern recipe here. (New addition: excellent with Jerk Fish!)

6. Serves 4 as a meal or 6 – 8 as a side. Nutrition is per serving, assuming 4 servings.

Nutrition

Originally published July 2017. Updated January 2023 with a name change from Israeli Couscous Salad to Pearl Couscous Salad due to the political sensitivity around the recipe name. The brand I used to use sold this type of couscous labelled as “Israeli couscous”. I don’t want my website to be a political forum so I’ve changed the name. And actually, these days most packets are labelled “pearl couscous”. Post has also been updated with an improved video worthy of this fabulous salad and refreshed photos. No change to recipe – it’s perfect as is!

MORE SUMMER SALADS to take to gatherings

Italian Pasta Salad
Coleslaw
Potato Salad and Lemon Potato Salad
Wild Rice Salad <– reader fave!
Everybody’s favourite Macaroni Salad
Caprese Salad
12 Minute Sun Dried Tomato Couscous Salad
Browse all Pasta Salads and Rice Salad

Life of Dozer

Teamwork! 😂 (Dozer on the left with this friend Aggie on the right!)

The post Pearl Couscous Salad appeared first on RecipeTin Eats.

The most amazing avocado pasta salad

Nagi — Thu, 04 Aug 2022 06:00:00 +0000

This is a pasta salad no one can stop eating! Big juicy chunks of chicken, crispy bacon and a ranch dressing made with avocado rather than mayonnaise, this has fabulous avocado flavour in Every. Single. Bite. Officially my (current) favourite avocado recipe!!! Bonus: stays green for days!

That Creamy Avocado Ranch Dressing…..

This recipe is all about the creamy avocado ranch dressing. It is Great – with a capital “G”. Regular readers know when I capitalise, I mean it! 😂

It’s not just about making a dressing that’s traditionally made with loads of mayonnaise healthier. This is about making an avocado-forward salad into a big, juicy pasta salad.

Sure, we could just throw chunks of avocado in and call it a day.

But if we make a dressing instead, we can get avocado into every single bite, smothering everything, making this pasta salad creamy and gorgeous… with the added bonus that it’s HEALTHIER.

Win, win, win!

Oh wait. A caveat. I do use a bit of mayonnaise. 😇 But just 1/3 cup compared to 2 1/2 cups of other “stuff” in the dressing. It gives the dressing a smidge of luxuriousness in the mouthfeel, but can easily be substituted with yogurt or sour cream!

And an up close proof of creaminess:

Proof of creamy!

This avocado pasta salad is fully loaded…. but doesn’t have to be

This recipe I’m sharing today comes fully loaded with seasoned chicken, egg, tomato, crispy bacon and cherry tomatoes, which makes it a big satisfying meal.

However, you could strip back on all of these, or dial it down to just vegetables to make it either a vegetarian main or a side dish for dinners on hot summer days. Customise it as you wish!!

Ingredients for Avocado Pasta Salad

Here’s what goes in this avocado pasta salad. Firstly – the creamy avocado dressing!

1. Avocado Ranch Dressing

Here’s what you need for the avocado ranch dressing.

For those unfamiliar with Ranch Dressing, it’s a creamy buttermilk and mayonnaise based dressing flavoured with onion, garlic and herbs that is wildly popular in the US. Sometimes it’s made with dried herbs but fresh is so much better. You see versions made with different types of herbs – dill, coriander/cilantro, mint, chives and parsley. For me, there’s no question – dill is the best with avocado. So that’s what I’ve gone for!

Avocados – You will need 2 ripe ones though you may not quite use both of them as for this recipe, I specifically ask you to measure out 1 1/3 cups of avocado flesh. Why? Because, irritatingly, avocados don’t all grow exactly the same size. Ridiculous, right?? 😂

Buttermilk – An ingredient traditionally used to make Ranch Dressing, it has a consistency like pouring cream but is slightly tangy. Substitute: yogurt and milk (equal parts). It’s a near perfect substitute, I tested it especially because buttermilk is not a common ingredient used here in Australia. So there’s no need to get it especially for this recipe!
Mayonnaise (just a bit!) – Another ingredient traditionally used in ranch though usually it’s a primary ingredient whereas it’s a minor ingredient in this avocado ranch dressing. Why bother? Because it adds a more luxurious mouthfeel to the dressing which really makes it so, so good! Feel free to skip it – just substitute with sour cream or yogurt.
Fresh dill – While I can offer substitutions for the buttermilk and mayonnaise, I really urge you to use fresh dill! The bright freshness really adds a special touch to this dressing. However, if you don’t have (or don’t like??) dill, coriander/cilantro or chives make excellent alternatives. It’s a different flavour of course, but these herbs are also used in various version of ranch dressing so they are on point. Dill is just my personal preference.
Lemon juice – For a much needed balance of tang plus also it keeps the avocado dressing green!
Garlic – Traditional ranch dressing typically uses dried garlic powder which adds a sort of earthy garlic flavour. For this avocado version, I preferred fresh garlic.
Onion powder – While I opted for fresh garlic, I stuck with the traditional onion powder as I really love the smooth onion flavour it adds into the dressing and very much makes this taste like ranch dressing. Try not to skip it!

2. The add-ins

Remember what I mentioned above: you can dial it back or substitute. This recipe is all about the dressing!

Seasoned chicken – I wanted to go all-out with this pasta salad so I cook a chicken breast seasoned with paprika, salt and pepper. Substitute with plain poached chicken breast, any other cooked chicken or proteins (tuna, shrimp/prawns!), or chop/shred leftovers from a store bought or homemade roast chicken.
Eggs – Hard-boiled (9 minutes). Extra protein as well as lovely pops of colour!
Celery – For a touch of fresh crunch, reminiscent of classic creamy Macaroni Salad. Highly recommended for a touch of texture.
Bacon – Do I need to do any convincing here to include this in your pasta salad??😂
Dill – Yes! More fresh dill! It really does give this pasta salad that special touch that makes it memorable.
Cherry tomatoes – Lovely pops of juiciness and colour.
Red onion – Just 1/4 of a red onion, finely sliced, for a touch of much-needed freshness in this big jumble of goodness.
Pasta – Oh yes! Don’t forget pasta, like I almost did!! I’ve gone for spirals here but feel free to use your shape of choice. Penne, ziti, macaroni/elbow pasta, bow ties, rigatoni. Just avoid the smaller pastas like risoni/orzo, orecchiette (make this instead), alphabet, dinosaur, and other novelty shape pastas (in case you’re channelling the child within 😂).

How to make Creamy Ranch Avocado Pasta Salad

Fundamentally, you just blitz up the avocado dressing ingredients, cook the pasta, then toss everything together. Easy!

1. Avocado Ranch Dressing

Scoop out flesh – Scoop out the flesh of the avocado using a spoon.
Measure – Then smush it into cups to measure out 1 1/3 cups. Because you got lovely ripe avocados, this should be effortless! 😇 We’re measuring the avocado flesh to ensure we use the right amount. Because avocados are not all the same size – sooo annoying!
Blitz – Place the avocado flesh and all the other dressing ingredients in a tall container that fits the head of your stick blender (ironically, I use my Nutribullet jug!) then blitz until smooth. It’s quick – maybe 10 seconds? Feel free to use a food processor instead, just scrape down the sides as needed.
Creamy dressing – Stick your finger in and have a taste of your lovely creamy Avocado Ranch Dressing! Also use this as a chance to tweak the flavour if you want. Add a bit more lemon if you want more tang, more salt if your palette errs on the salty side. Etc!

2. Baked seasoned chicken

As I mention above, you can keep it simple and use store-bought roast chicken or just poach a chicken breast. But if you want to go all-in for a really great pasta salad, here’s how to make the seasoned chicken breast I use!

I opted to cook the chicken in the oven because I can cook the bacon at the same time. And – no stove splatter!

Pound the chicken using a meat mallet or rolling pin to 1.5cm / 2 cm even thickness.
Season – Drizzle with oil then sprinkle with paprika, salt and pepper on both sides.
Bake for 12 minutes at 220°C/430°F (200°C fan-forced) or until the internal temperature reaches 67°C / 153°F.
Cut – Rest for 5 minutes then slice.

3. Crispy baked bacon

For convenience, I cooked the bacon in the oven because I can cook the chicken and bacon at the same time. Bonus: no stove splatter to deal with. Handy!

Rack on tray – Lay the bacon on a rack set over a tray. The rack prevents the bacon from swimming in its own fat on the tray, and makes the bacon crisper.
Bake for 20 minutes until golden and pretty crispy. The bacon will get crispier as it cools.

4. Boiled eggs

For pasta salads, I like to use eggs which have yolks that are soft set ie. Cooked enough so you can cut through the yolk cleanly but it’s not “powdery” like it is when it’s fully hard boiled.

Here’s how I do it:

Fridge-cold eggs in boiling water – Bring the water to a full boil. Then carefully lower fridge-cold eggs into the water using a slotted spoon. Lower the stove slightly so the water is still rippling and the eggs are just moving around gently in the water. If you rapid boil, the shells will crack!
9 minutes – Start the timer and cook for 9 minutes.
Peel in cold water – Remove the eggs with a slotted spoon into a large bowl or sink full of cold water (ice water is best, but I never waste ice on eggs!). Leave for 5 minutes or so until cool enough to handle then peel IN the water. It’s easier. 😊

5. Toss!

OK! Everything prepared, now the best part: tossing it all together. (Wait – that’s totally wrong, the best part is EATING it!).

BIG bowl – Put all the pasta salad ingredients except the eggs in a very big bowl then toss until it’s all coated in that gorgeous avocado ranch dressing. (PS. I emphasise BIG bowl for good reason).
Add eggs at the end then gently toss just to disperse.

And we are DONE! Time to eat! And just think – it keeps so well, you get to enjoy this for days and days!!

I’ve eaten so much of this in the past couple of weeks. It makes so much! And – true to its name – I CAN’T STOP EATING IT.

I really hope you try it. In the vast world of pasta salads, this is definitely a stand out! – Nagi x

Watch how to make it

The most amazing avocado pasta salad

Recipe video above. This is a pasta salad no one can stop eating. Starring a ranch dressing made with avocado rather than mayonnaise, it's juicy and creamy with fabulous avocado flavour in Every. Single. Bite. Officially my (current) favourite avocado recipe!

Fully loaded with chicken, bacon and egg, it's an excellent work day lunch, a big-batch show-off salad for gatherings, and guess what? It stays green for days!

Course Mains, Pasta, Salad meal, Side Dish

Cuisine Western

Keyword avocado pasta, cold pasta salad

Servings – 12 people

Calories 522cal

Author Nagi

Ingredients

500 g / 1 lb spiral pasta (or other of choice)
1 tbsp cooking / kosher salt (for cooking water)

Creamy Avocado Ranch Dressing:

1 1/3 cups avocado (smush in cup measures, ~ 1 1/2 avocados, Note 1)
1/2 cup buttermilk (sub yogurt + milk, Note 2)
1/3 cup whole egg mayonnaise (just a bit! Note 3)
3 tbsp lemon juice (sub cider vinegar)
1 1/2 garlic cloves , finely grated or minced
1/2 tsp onion powder
1 1/4 tsp cooking salt
1/2 tsp black pepper
1/4 cup dill , finely chopped (Note 4)

Seasoned Chicken (or use any cooked chicken):

2 x 250g/8oz chicken breasts , skinless boneless
1/2 tsp smoked paprika (sub ordinary)
1/2 tsp cooking salt
1/4 tsp black pepper
2 tbsp extra virgin olive oil

Add-ins (or use your own!):

250 g / 8 oz streaky bacon
6 eggs
250 g / 8 oz cherry tomato , halved
1/4 red onion , very finely sliced
1 celery stem , finely sliced 0.5 cm / 1/5″
1/4 cup dill , finely chopped (Note 4)

Cups – Metric

Instructions

Chicken & crispy bacon:

Pre-heat the oven to 220°C/430°F (200°C fan-forced).
Bacon: Place bacon slices on a rack set on an oven tray. Bake 20 minutes or until deep golden and crispy, then remove from the oven and let it cool – it will get crispier. Then chop into 1 cm / 1/3" pieces.
Pound chicken: Cover chicken with baking paper then pound to 1.5 cm / 3/5" even thickness using a meat mallet, rolling pin or cast iron pan.
Season: Mix the paprika, salt and pepper in a small bowl. Place chicken on a baking tray, drizzle then rub with half the oil. Sprinkle with seasoning, then repeat on the other side.
Bake the chicken for 12 minutes or until the internal temperature is 67°C/153°F. Remove from the tray and rest for 5 minutes then cut into 4 x 1cm / 2.5 x 1/2" pieces.

Cook pasta:

Bring a large pot of water to the boil then add the 1 tablespoon of salt. Cook the pasta per the packet time plus 2 minutes (Note 5).
Drain, rinse under water then leave to drain well and cool.

Boil eggs:

9 minutes: Bring a large saucepan of water to boil. Lower eggs in using a slotted spoon then start the timer for 9 minutes. Reduce stove heat so eggs are not bouncing around so much that the shells crack.
Peel in cold water: Remove eggs using a slotted spoon into a large bowl or sink of cold water (iced water is best, but I never waste ice on eggs!). Leave for 5 minutes then peel while submerged under water, it's easier.
Pat dry then cut eggs into quarters.

Dressing:

Place all ingredients except the dill into a container just large enough to fit the head of a stick blender. Blitz until the avocado is smooth.
Add dill and jus blitz to mix through. Taste and adjust salt, if needed.

Toss:

Place the pasta and dressing in a very large bowl along with everything else EXCEPT the eggs. Toss gently to combine.
Add eggs, then toss gently to disperse. Serve!

Notes

1. Avocado – I know it’s unusual to ask you to measure the flesh, but given that not all avocados are exactly the same size, I need you to do it! Scoop the flesh, smush into measuring cups.

2. Buttermilk – A near-perfect sub in this recipe is to use half yogurt + half milk. I doubt anyone could tell the difference – I can’t!

3. Mayonnaise – I like whole egg mayonnaise, it’s got a smoother flavour than normal mayo. Kewpie mayonnaise is almost as great here! Substitute with sour cream or yogurt for a lighter version.

4. Fresh dill – Coriander/cilantro and chives are also herbs use in ranch, but I like dill the best. Use the same quantity.

5. Cooking pasta – For pasta salads, I like to overcook the pasta until it’s extra-soft because pasta goes firm once cool. So if it’s overly soft when hot, it will be the perfect texture when cool!

6. Storing – Keeps for 4 days in the fridge, and stays green thanks to the lemon in the dressing!

7. Nutrition per serving.

Nutrition

Life of Dozer

Director Dozer, waiting for his assistant (me) to show up to work (ie feed / pat / play with him).

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