Orzo Salad With Giardiniera And Sun Dried Tomato Vinaigrette Recipes

ORZO SALAD WITH SUN-DRIED TOMATOES

Steps:

• In a large saucepan, cook pasta in boiling water until just tender, about 8 minutes.
• Drain.
• Place garlic, salt, pepper, mustard and vinegar into a food processor.
• Process well.
• Add oil, process briefly until well blended.
• Pour over orzo while pasta is still warm.
• Add tomatoes to pasta along with olives and chopped parsley.
• Sprinkle with Parmesan cheese.
• Toss again and adjust seasonings, if necessary.
• Serve immediately, or refrigerate for later use (can be made earlier in the day).
• Best served at room temperature.

SUN-DRIED TOMATO BASIL ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
• Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
• In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

ARTICHOKE, ORZO AND SUN-DRIED TOMATO SALAD

Steps:

• 1. Cook orzo according to package directions. Rinse and set aside.
• 2. In a large bowl, toss orzo, spinach, sun-dried tomatoes, onion olives and artichoke.
• 3. Pour 1/2 of the artichoke liquid over the salad, season with salt and pepper, toss again. (You can add more liquid to taste.).
• 4. Sprinkle feta over salad and lightly toss.
• 5. Serve and enjoy!