2 c sun-dried tomatoes in oil, drained and chopped
3 cloves garlic, peeled
2 c Calamata or oil cured olives, pitted and halved
1 tsp salt
1 bunch fresh parsley, finely chopped
1 tstp ground black pepper
1/4 to 1/2 c freshly grated parmesan cheese
1 T dijon mustard
6 T balsamic vinegar
1 c olive oil
Optional add-ons-
chopped fresh spinach
capersand/or slivered chicken breast
Instructions
In a large sauce pan, cook orzo pasta in boiling salted water until just tender, about 8-10 mins. Drain.
Place garlic, salt, pepper, mustard, and vinegar into blender or food processor; blend well. Pour into container with cover; add oil and shake to blend. Pour over pasta while it is still warm. Toss well.
Add tomatoes to pasta along wiht olives and chopped parsley. Sprinkle with parmesan cheese. Toss again.
Serve immediately or refrigerate for later. Better served at room temperature. Can add chopped fresh spinach, capersand/or slivered chicken breast.
Originally Submitted
6/1/2010
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You can add this Orzo Pasta Salad with Sun-Dried Tomatoes recipe to your own private DesktopCookbook.
