RECIPE: Making a substitution

16 years ago

we had this as our starch and veggie dish tonight and thought it was wonderful in every respect except one--i really disliked the muddy color it became due to the balsamic vinegar:

Bruschetta Orzo Salad

1 cup orzo pasta

2 tomatoes, chopped

1/2 cup chopped red onion

1/3 cup chopped fresh basil

opt: kalamata olives, feta, tuna

3 T Balsamic vinegar

2 cloves garlic, minced

2 T olive oil

Freshly ground pepper, to taste

Cook pasta according to package directions for about 8 minutes, or until just tender; drain.

Combine dressing ingredients.

Place hot pasta in large bowl and toss with a little dressing; cool about 15 minutes, tossing occasionally.

Add remaining ingredients and dressing to bowl and toss to mix well.

Cover and chill at least 1 hour.

Serve chilled or at room temperature.

i once bought a bottle of white balsamic and i'll be darned if i remember why, but i wasn't happy with the flavor. the recipe seems like a natural for lemon but it would be quite a bit sharper than the balsamic. if you were going to sub something for the balsamic, what would you use? TIA for your help!

Comments (6)

lindac
16 years ago
There are certain things you do to food to optimize color/visual...like I never mix the red cabbage into a pasta salad before the last minute, and I always cover potatoes with water before cooking to prevent them from becoming grey.
But a salad with balsamic vinegar is brown...that's the way it it! Saying what can you do to prevent that is a little like saying what can you do to prevent that bloody look to marinara sauce or to keep a pesto from being so green. It's the nature of the beast!
But...you can eliminate the balsamic....and sub 2 T. cider vinegar and 1 T rice wine vinegar and add extra sugar to make up the sweetness...Won't taste as good but won't be brown.
Linda C
jessyf
16 years ago
san, there is such a thing as white balsamic vinegar - Trader Joes, for one, has it!!

Here is a link that might be useful: quick google of
jessyf
16 years ago
ooops nevermind I just reread your post.
ruthanna_gw
16 years ago
I'd use a tablespoon of fresh lemon juice.
san_
Original Author
16 years ago
thanx folks--i appreciate the ideas and will make note of them!

and i really appreciate the thought and the link, jessica. just because i didn't care for white balsamic, doesn't mean that someone else wouldn't. it's a good basic recipe and will be enjoyed with or without the suggested changes!
dances_in_garden
16 years ago
I say rice vinegar as well, because it is mild and it has sweetness (make sure it is the seasoned kind for sushi).

Dances.