Italian Orzo & Vegetable Salad
Recipe: #33624
October 26, 2019
Categories: Salads, Vegetable Salad, Orzo, Artichokes, Italian, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan Vegetarian, Fresh Tomatoes, more
"Sharon 123 miss your vegan self"
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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