So I've got to make a cold pasta salad

No pesto, but this is a good one and you can play with it.

SALAD

1 1/2 c orzo
1/4 c olive oil
1 9oz. pkg frozen artichoke hearts (I've used packed in water as well.)
1/2 c chicken broth
1/4 lb proscuitto, silvered (pancetta or a thin sliced good quality ham might work as a substitute, but I use the proscuitto)
1/2 c grated parmesan cheese
3 T fresh lemon juice
1/2 c chopped fresh parsley
4 green onions, sliced, (green and white parts)

DRESSING

1 egg yolk
2 T white wine vinegar
2 t Dijon mustard
1/2 c olive oil
salt and pepper to taste
4 fresh basil leaves, chopped

To prepare salad: In a medium saucepan, cook orzo in boiling salted water for 7-10 minutes to al dente stage. Drain, rinse with cold water and drain again. Toss with 1/4 cup olive oil and set aside. In a small saucepan, simmer artichoke hearts in chicken broth for 6-8 minutes until tender. Drain, slice hearts and add to orzo. Mix in proscuitto, parm. cheese, lemon juice, parsley and onions. Toss with dressing and chill at least 4 hours before serving. To serve, mix well and garish with chopped fresh basil.

To prepare dressing: Whisk together all ingredients and season to taste.

** Can be prepared 1-2 days in advance.

Add grilled or boiled shrimp, small cubes of fresh mozzarella, and I like olives

The broccoli & cauliflower may be a bit big for orzo, even if you do little florets.

I like the suggestion for mozzarella cheese cubes. They had fresh mozzarella cheese "pearls" at Sam's last time I went. Those would be good.

This one is my favorite... it's the goods:



* 1/4 cup red wine vinegar
* 2 tablespoons fresh lemon juice
* 1 teaspoon honey
* 1/2 cup olive oil


* 6 cups chicken broth
* 1 pound orzo (or riso)


* 2 cups red and yellow teardrop or grape tomatoes, halved
* 1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
* 1 cup chopped fresh basil
* 1 cup chopped green onions
* 1/2 cup pine nuts, toasted

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Preparation

Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

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Add grilled or boiled shrimp, small cubes of fresh mozzarella, and I like olives

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I would go this way and simplify a little on the veggies. A little balsamic vinegar, EVO, and Parm.

aha...I see you are firm on the pesto.

shite .. now i have a craving for a pasta salad ..

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I don't want to use shrimp or chicken as this will probably, once set out, end up sitting at room temp for awhile. I don't want to kill anybody.

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nahhhhhh that kind of food sitting out wont kill anyone!

all joking aside, just place whatever you are serving it out of on ice and itll be fine for a few hours.

you should also buck the system and just bring a bunch of ribeyes.

I'd ditch the peppers. I think, if you're sticking with the pesto, which is good, the fresh basil, proscuitto and asiago shavings will be plenty of flavors. Too many other flavors with the pesto will take away from that, in my opinion.

If you want another color, I'd go with some sundried tomato slivers tossed in. Flavor goes with the garlic and the pesto, well.