Italian Orzo & Vegetable Salad
Created by dienia b on October 26, 2019
- Servings: 6
- Prep Time: 15m
- Cook Time: 20m
- Recipe #33624
Ingredients
- 1 pound dry orzo pasta (cooked ,drained)
- 1/2 cup olive oil (extra virgin)
- 1 cup red onion, chopped
- 4 garlic cloves, finely minced
- 1 1/2 cups cherry tomatoes (red, cut in half )
- 1 1/2 cup cherry tomatoes (yellow, cut in half)
- 8 ounces oil-marinated artichokes (Do not drain)
- 3 tablespoons capers, drained
- 5 tablespoons parsley,minced
- 1 teaspoon kosher salt, (not table salt)
- 1/2 teaspoon black pepper
- 1/2 cup fresh lemon juice
- 1/2 cup basil leaves, minced
How to Make
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Step 1: Start the water to heat first.
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Step 2: When boiling, add pasta and cook according to package direction - it will probably take around 10 minutes.
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Step 3: Do not overcook.
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Step 4: While water is heating,
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Step 5: Start on the dressing for the pasta.
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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.
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Step 7: Once pasta is cooked,
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Step 8: Reserve 1 cup of the cooking water.
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Step 9: Drain the pasta,
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Step 10: Returning it to the large pot you cooked it in.
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Step 11: Add back the reserved hot cooking water.
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Step 12: Add the warm tomato and artichoke mixture to the cooked pasta.
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Step 13: Add the remaining 1/4 cup oil and parsley and stir to let it warm through and wilt the parsley.
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Step 14: Season with the salt and pepper.
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Step 15: Stir in the lemon juice,to taste strart low you can add more and chopped basil
Nutritional Facts
- 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