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Title: Mediterranean Lemon Pasta Salad Categories: Eat-lf, Ingredient, Mcrecipe, Meatless en, Salads Yield: 4 servings 8 oz Orzo; uncooked 10 Sun-dried tomatoes; dry -packed 1/2 tb Roasted Garlic Butter -w/Olive Oil Or alternative 2 c Chopped green bell pepper And/or other color peppers 1 c Chopped onion 1/2 tb Dried Italian seasoning 14 oz Oil-free artichoke hearts; -quartered 1 1/2 oz Pitted black olives; halved ---------------------------------ADDITIONS--------------------------------- 1 1/2 c Chopped tomatoes 1/2 c Chopped cucumber 1/4 c Finely chopped fresh parsley 2 tb Fresh lemon juice 1/4 ts Salt; or to taste Belgian endive; to serve Fresh flat-leaf parsley; to -garnish MAKE AHEAD: Cook pasta according to package directions. Drain. Set aside. Meanwhile, rehydrate tomatoes according to package directions. Chop tomatoes. Meanwhile, in Dutch oven melt garlic butter until sizzling; add peppers, onions and Italian seasoning. Cook over medium-high heat, stirring occasionally, until peppers are just tender (8 to 10 minutes). Remove from heat. Add cooked pasta, tomatoes, artichokes and olives to pepper mixture; toss gently. Cool completely. Recipe can be made ahead to this point; cover and refrigerate (a day or two). Add the remaining ingredients, except the endive. Toss. Cover and refrigerate at least 1 hour to blend the flavors. To serve: garnish with endive and additional parsley; or serve on a bed of endive leaves garnished with parsley. PER SERVING: Calories 280; Protein 13 g; Carbohydrate 48 g, Fat 6 g (13%cff); Cholesterol 5 mg; Sodium 640 mg NOTES: Make twice the amount of the vegetable-pasta mixture without "additions." RESERVE (cover; refrigerate) HALF (5 cups) for a casserole: see "Orzo with Sun-Dried Tomatoes and Artichokes." Recipe by: Healthy Vegetarian: Land O'Lakes #45 By Kitpath MM_Buster v2.0l. |