 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Heading to a cookout and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a summer dish.—Terri Crandall, Gardnerville, Nevada Ingredients:
1/2 cup uncooked orzo pasta |
3 plum tomatoes, chopped |
1 cup marinated quartered artichoke hearts, chopped |
1 cup coarsely chopped fresh spinach |
2 green onions, chopped |
1/2 cup crumbled feta cheese |
1 tablespoon capers, drained |
dressing: |
1/3 cup olive oil |
4 teaspoons lemon juice |
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon |
2 teaspoons grated lemon peel |
2 teaspoons rice vinegar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook orzo according to package directions.
2. Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers. In a small bowl, whisk the dressing ingredients.
3. Drain orzo and rinse in cold water. Add to vegetable mixture.
4. Pour dressing over salad; toss to coat. Chill until serving. Yield: 6 servings.
|
|