Mediterranean lemon pasta salad

4 servings

Ingredients

Quantity Ingredient
8 ounces Orzo; uncooked
10 Sun-dried tomatoes; dry packed
½ tablespoon Roasted Garlic Butter w/Olive Oil
Or alternative
2 cups Chopped green bell pepper
And/or other color peppers
1 cup Chopped onion
½ tablespoon Dried Italian seasoning
14 ounces Oil-free artichoke hearts; quartered
1½ ounce Pitted black olives; halved
1½ cup Chopped tomatoes
½ cup Chopped cucumber
¼ cup Finely chopped fresh parsley
2 tablespoons Fresh lemon juice
¼ teaspoon Salt; or to taste
Belgian endive; to serve
Fresh flat-leaf parsley; to garnish

Directions

ADDITIONS

MAKE AHEAD: Cook pasta according to package directions. Drain. Set aside.

Meanwhile, rehydrate tomatoes according to package directions. Chop tomatoes.

Meanwhile, in Dutch oven melt garlic butter until sizzling; add peppers, onions and Italian seasoning. Cook over medium-high heat, stirring occasionally, until peppers are just tender (8 to 10 minutes). Remove from heat.

Add cooked pasta, tomatoes, artichokes and olives to pepper mixture; toss gently. Cool completely. Recipe can be made ahead to this point; cover and refrigerate (a day or two).

Add the remaining ingredients, except the endive. Toss. Cover and refrigerate at least 1 hour to blend the flavors.

To serve: garnish with endive and additional parsley; or serve on a bed of endive leaves garnished with parsley.

PER SERVING: Calories 280; Protein 13 g; Carbohydrate 48 g, Fat 6 g (13%cff); Cholesterol 5 mg; Sodium 640 mg NOTES: Make twice the amount of the vegetable-pasta mixture without "additions." RESERVE (cover; refrigerate) HALF (5 cups) for a casserole: see "Orzo with Sun-Dried Tomatoes and Artichokes." Recipe by: Healthy Vegetarian: Land O'Lakes #45 By Kitpath <phannema@...> on Jun 13, 1998, converted by MM_Buster v2.0l.

Related recipes