Italian Picnic Salad

We eat this almost all summer long in Italy. It's refreshing, light and goes with almost anything. Be sure to toast the pine nuts; I like to place mine in a 350 degree F oven in a rimmed pan for about 5-8 minutes until they turn a light golden brown.

Recipe by Rori Trovato; photo by Luca Trovato

Italian Picnic Salad

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    1 small red onion, chopped fine 1 pound orzo, cooked and rinsed in cold water
    3 scallions, both green and white, chopped fine 3 tablespoons chopped fresh basil
    1 pint or 2 cups cherry or grape tomatoes, cut in half or quarters 3 tablespoons red wine vinegar
    1/2 cup toasted pine nuts 1 large clove garlic, minced
    1 1/2 teaspoons kosher salt 1/3 cup olive oil
    1/2 teaspoon black pepper


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    • 1

      In a large bowl, combine the onions, scallions, tomatoes, pine nuts, salt and pepper and the orzo pasta. Toss well.

    • 2

      In a small bowl, combine the fresh basil, vinegar, garlic and olive oil and mix well. Add to the orzo mixture and toss thoroughly.

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