pages

Translate

Sunday, March 8, 2015

Orzo Salad With Sun-dried Tomatoes

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • Servings: 12
  • 6 cups cooked orzo pasta (2 cups uncooked)
  • 4 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 tablespoon dijon mustard
  • 6 tablespoons balsamic vinegar
  • 1 cup olive oil
  • 2 cups sun-dried tomatoes packed in oil, drained and chopped
  • 2 cups kalamata olives or 2 cups oil-cured olives, pitted and halved
  • 1 bunch fresh parsley, finely chopped
  • 1/4-1/2 cup fresh grated parmesan cheese

Recipe

  • 1 in a large saucepan, cook pasta in boiling water until just tender, about 8 minutes.
  • 2 drain.
  • 3 place garlic, salt, pepper, mustard and vinegar into a food processor.
  • 4 process well.
  • 5 add oil, process briefly until well blended.
  • 6 pour over orzo while pasta is still warm.
  • 7 add tomatoes to pasta along with olives and chopped parsley.
  • 8 sprinkle with parmesan cheese.
  • 9 toss again and adjust seasonings, if necessary.
  • 10 serve immediately, or refrigerate for later use (can be made earlier in the day).
  • 11 best served at room temperature.

No comments:

Post a Comment