Mediterranean Lemon Pasta Salad |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This zesty make-ahead pasta salad is tossed with fresh Mediterranean flavors. Recipe is from Land O Lakes. Ingredients:
4 ounces uncooked dried rosamarina pasta (orzo) |
2 tablespoons butter |
2 cups green bell peppers or 2 cups orange bell peppers, coarsely chopped |
1 cup onion, coarsely chopped |
2 teaspoons dried italian seasoning |
1 1/2 cups tomatoes, coarsely chopped |
1/2 cup cucumber, coarsely chopped |
1/4 cup finely chopped fresh parsley |
1/4 cup pitted ripe black olives, drained and halved |
1 (14 ounce) can quartered artichoke hearts, drained |
2 tablespoons lemon juice |
1/2 teaspoon salt |
belgian endive, if desired |
chopped fresh parsley, if desired |
Directions:
1. Cook pasta according to package directions.
2. Rinse with cold water.
3. Drain.
4. Meanwhile, melt butter in 4-quart saucepan until sizzling; add bell peppers, onion and Italian seasoning.
5. Cook over medium-high heat, stirring occasionally, until peppers are just tender (6 to 8 minutes).
6. Remove from heat.
7. Combine cooked pasta, pepper mixture and all remaining ingredients except Belgian endive and additional parsley; toss gently.
8. Cover; refrigerate at least 2 hours to blend flavors.
9. Garnish with Belgian endive and additional parsley, if desired.
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