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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Simple,upscale pasta salad with fresh ingredients. This is a summer favorite that gets better with age! Sometimes I prepare it with whole wheat orzo for a lower carb version. Ingredients:
2 tablespoons extra virgin olive oil, seperated |
1/4 cup extra virgin olive oil, seperated |
1 (1 lb) package orzo pasta (small rice shaped noodles) |
1 teaspoon sea salt |
1 vidalia onion, diced in 1/2 inch pieces |
1 large red bell pepper, seeded and diced in 1/2 inch pieces |
1 large yellow bell pepper, seeded and diced in 1/2 inch pieces |
4 quarts water |
salt & pepper, to taste |
Directions:
1. Heat 2 T olive oil in skillet or dutch oven and sautee onions over medium low heat until they begin to caramalize.
2. Add peppers to onions and continue to sautee until they are softened and the onions have fully caramalized.
3. Remove peppers and oinions from heat and set aside.
4. In a large pot of boiling water, add Orzo and sea salt. Cook as directed on package to al dente . doneness.
5. Drain pasta and place in a large salad bowl, toss with 1/4 C olive oil.
6. Add cooked peppers, onion, salt, fresh ground peper. Toss to incorporate in the pasta. Allow to sit at room temperature 30 miutes for flavors to blend before serving.
7. Refrigerate overnight for better flavor.
8. Note: For a main dish adaptation, you could add diced grilled chicken, sliced grilled steak, or grilled shrimp for a variation.
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