Orzo Salad With Sun-Dried Tomatoes

Orzo Salad With Sun-Dried Tomatoes

środa, 29 stycznia 2014

Orzo Salad With Sun-Dried Tomatoes

Time: 25 mins

Ingredients

• 6 cups cooked orzo pasta (2 cups uncooked)
• 4 garlic cloves
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 tablespoon Dijon mustard
• 6 tablespoons balsamic vinegar
• 1 cup olive oil
• 2 cups sun-dried tomatoes packed in oil, drained and chopped
• 2 cups kalamata olives or 2 cups oil-cured olives, pitted and halved
• 1 bunch fresh parsley, finely chopped
• 1/4-1/2 cup fresh grated parmesan cheese

Directions

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