ISO (vegetarian) pasta or rice salad recipe
I recently had a really good orzo salad, greek style with crumbled feta cheese, black olives, chopped red onion, cucumber, tomato, artichoke hearts, parsley, oregano, lemon juice, and lemon pepper seasoning.
The person who made it said she made two cups of orzo and it looked like it would be enough for maybe 10 people. It was a big hit with everyone.
I love this Crunchy Brown Rice Salad from Epicurious. I don't add the arugula as it keeps for a couple days in the fridge and wouldn't otherwise. Substitute vegetable stock for the chicken stock.
Another fantastic pasta salad is this one - I omit the cumin - my kids don't like it...
If you go with a rice salad - consider cooking your rice in a big pot of water and letting it swirl around freely with the lid off til cooked - then drain it. The grains turn out so much better for salad (nice and apart - not too starchy) than the traditional way of cooking rice.
I make all sorts of rice salad - usually based on what needs to go in the fridge. But I love the combo of avocado, walnuts, green onion, edamame, celery and soft goat cheese with a balsamic marmaladey vinaigrette. My husband calls it green rice. It is so good.
I've posted this salad several times, its really great. The Rice and vegetable salad from The Silver Palate Cookbook is my favorite make-ahead salad; it's portable, delicious, colorful, and keeps well. Whenever I've brought it to family or potluck dinners, I get rave reviews and people scarf up the leftovers to take home themselves! Rice, red and green peppers, red onions, scallions, shallots, currants (i prefer golden raisins here), parsley, dill and black olives (which I usually omit), tossed in a simple red wine vinaigrette. It is seriously good and looks great too..
16 large macaroni shells, cooked according to directions, drained. rinsed with cold water and drained well.
¼ cup mayonnaise
3 tbsps. French dressing
7 ¾ oz. tuna, drained and flaked
½ cup frozen peas, cooked and drained (optional)
¼ cup sliced olives
¼ cup chopped celery
2 hard cooked eggs, coarsely chopped
1 tbsp. chopped onion
Combine all ingredients except macaroni. Stuff shell, cover and chill. Arrange shells on lettuce lined serving plate. Garnish with parsley and cherry tomatoes.
NOTE Use largest shells suitable for stuffing.