Italian Orzo & Vegetable Salad

6
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"Sharon 123 miss your vegan self"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (274.3 g)
  • Calories 491.8
  • Total Fat - 19.9 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 0 mg
  • Sodium - 521.2 mg
  • Total Carbohydrate - 74.7 g
  • Dietary Fiber - 10.9 g
  • Sugars - 7.2 g
  • Protein - 7.8 g
  • Calcium - 37.1 mg
  • Iron - 2.8 mg
  • Vitamin C - 25.9 mg
  • Thiamin - 0.3 mg

Step 1

Start the water to heat first.

Step 2

When boiling, add pasta and cook according to package direction - it will probably take around 10 minutes.

Step 3

Do not overcook.

Step 4

While water is heating,

Step 5

Start on the dressing for the pasta.

Step 6

Saute onions and garlic in 1/4 cup oil a few minutes until they start to soften. Add tomatoes, artichokes, and capers. Cook for about 3 minutes on medium, then turn off the heat.

Step 7

Once pasta is cooked,

Step 8

Reserve 1 cup of the cooking water.

Step 9

Drain the pasta,

Step 10

Returning it to the large pot you cooked it in.

Step 11

Add back the reserved hot cooking water.

Step 12

Add the warm tomato and artichoke mixture to the cooked pasta.

Step 13

Add the remaining 1/4 cup oil and parsley and stir to let it warm through and wilt the parsley.

Step 14

Season with the salt and pepper.

Step 15

Stir in the lemon juice,to taste strart low you can add more and chopped basil

Tips & Variations


No special items needed.

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