"A new twist on a cold pasta salad"
I created this recipe this summer when I had to bring something to my daughter's Girl Scout party and had limited time. Luckily I had everything on hand to make a very colorful and tasty orzo pasta salad. The flavor improves the longer it sits, so make it early in the day or allow it to sit overnight in the fridge. I have even made this into more of a lunch entree by adding canned white tuna. Either way it is wonderful. Hope you enjoy!
Orzo Pasta Salad
1 lb. orzo pasta, cooked
1/3 C. extra virgin olive oil
1/4 C. rice vinegar
2 Tbsp. sugar
1 tsp. salt
pepper to taste
1 clove garlic, fine diced or grated
1 medium tomatoes, diced
1 can black olives, sliced
1 can marinated artichokes, chopped (save the liquid)
4 large fresh basil, chopped
Cook the orzo according to the package directions, drain in a fine strainer. Whisk all the ingredients for the dressing in a small bowl; olive oil, vinegar, sugar, salt and pepper, garlic, and liquid from the artichokes. Add the cooled, cooked orzo pasta and stir to coat. Mix in the tomatoes, olives, artichokes and basil. Place in the refrigerator for several hours so the flavors can develop.
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