Orzo pesto salad
¾ cup(s), leaves
⅔ cup(s), leaves
2 medium clove(s)
1 Tbsp, in pieces
1 cup(s), dry
Uncooked boneless skinless turkey breast
¾ pound(s), cutlets
6 medium, kalamata, pitted and slivered
⅔ pound(s), 1 head, quartered, cored and sliced
Fresh cherry tomato(es)
16 medium, quartered
Grated Parmesan cheese
¼ tsp, coarsely ground
- Bring the water to a boil in a medium saucepan. Add the orzo, reduce the heat, and cook until al dente, about 5 minutes. Drain, reserving 1/2 cup of the cooking liquid, and put the orzo in a large bowl.
- To make the pesto, combine the basil, arugula, garlic, walnuts, and 1 teaspoon of the salt in a food processor or blender. Add the reserved cooking liquid and puree. Stir 2 tablespoons of the pesto into the orzo.
- Bring the wine and bay leaves to a boil in a medium skillet. Boil 1 minute, then reduce the heat to medium and add the turkey. Cover and poach until the turkey is cooked through, about 5 minutes. Drain, discarding the bay leaves. Chop the turkey and add it to the orzo. Stir in the olives and radicchio. Fold in the remaining pesto and then the cherry tomatoes. Add the Parmesan, pepper, and the remaining 1/2 teaspoon of salt; toss to combine.