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Receta Mediterranean Lemon Pasta Salad
by Global Cookbook

Mediterranean Lemon Pasta Salad
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Ingredientes

  • 8 ounce orzo uncooked
  • 10 x sun-dry tomatoes, dry packed
  • 1/2 Tbsp. Roasted Garlic Butter w/Extra virgin olive oil or possibly alternative
  • 2 c. minced green bell pepper and/or possibly other color peppers
  • 1 c. minced onion
  • 1/2 Tbsp. dry Italian seasoning
  • 14 ounce oil-free artichoke hearts quartered
  • 1 1/2 ounce pitted black olives halved
  • 1 1/2 c. minced tomatoes
  • 1/2 c. minced cucumber
  • 1/4 c. finely minced fresh parsley
  • 2 Tbsp. fresh lemon juice
  • 1/4 tsp salt or possibly to taste Belgian endive to serve fresh flat-leaf parsley to garnish

Direcciones

  1. MAKE AHEAD: Cook pasta according to package directions. Drain. Set aside.
  2. Meanwhile, rehydrate tomatoes according to package directions. Chop tomatoes.
  3. Meanwhile, in Dutch oven heat garlic butter till sizzling; add in peppers, onions and Italian seasoning. Cook over medium-high heat, stirring occasionally, till peppers are just tender (8 to 10 min). Remove from heat.
  4. Add in cooked pasta, tomatoes, artichokes and olives to pepper mix; toss gently. Cold completely. Recipe can be made ahead to this point; cover and chill (a day or possibly two).
  5. Add in the remaining ingredients, except the endive. Toss. Cover and chill at least 1 hour to blend the flavors.
  6. To serve: garnish with endive and additional parsley; or possibly serve on a bed of endive leaves garnished with parsley.
  7. NOTES: Make twice the amount of the vegetable-pasta mix without
  8. "additions." RESERVE (cover; chill) HALF (5 c.) for a casserole: see "Orzo with Sun-Dry Tomatoes and Artichokes."