Pasta & Sun-Dried Tomato Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
The beauty of orzo pasta is that it can be served warm or cold; an ideal dish for casual picnics and cook-outs. Ingredients:
1 can (49 ounces) reduced-sodium chicken broth |
1 package (16 ounces) orzo pasta |
1/4 cup chopped oil-packed sun-dried tomatoes plus 2 teaspoons oil from the jar |
1 garlic clove, minced |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup shredded parmesan cheese |
4 fresh basil leaves, thinly sliced |
optional toppings: crumbled feta cheese and canned garbanzo beans |
Directions:
1. In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Cook for 8-10 minutes or until tender, stirring occasionally.
2. Drain orzo; transfer to a large bowl. (Discard broth or save for another use.) Stir in the tomatoes, oil from sun-dried tomatoes, garlic, salt and pepper; cool completely.
3. Add Parmesan cheese and basil; toss to combine. Cover and refrigerate until serving. Serve with toppings if desired. Yield: 8 servings.
|
|