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Italian Orzo Salad

For those of you, like me, who love Italian foods, here is another really delicious salad, to eat as a full mean with some bread or as a side plate to virtually any main meal!

Ingredients

Method

VINAIGRETTE

  • 125ml (½C) Olive Oil
  • grated zest of 1 lemon
  • Juice of 2 lemons
  • 125ml (½) sundried tomatoes in vinaigrette
  • 1 garlic clove
  • salt and freshly ground pepper

VINAIGRETTE

  • Put all the ingredients in the bowl of a food processor and pulse until smooth and well combined.

SALAD

  • 500g Orzo (Pasta Rice) cooked al dente and drained
  • 200g green olives, roughly chopped
  • 250g cherry tomatoes, halved
  • 125 ml (½c) sunflower seeds, toasted.
  • 20g fresh basil
  • salt and freshly ground pepper
  • extra olive oil, if needed.

SALAD

  • Put the cooked pasta rice in a non-metal dish.
  • Pour the vinaigrette over and mix well.
  • Add the olives, cherry tomatoes, sunflower seeds and half the basil and mix through
  • Season with salt and Pepper Add mover olive oil , if the salad is too dry.
  • Cover and leave in the fridge for an hour or overnight, the longer you leave it the tastier it gets.
  • Sprinkle the rest of the basil over and serve

TIP

For extra substance (when using as a meal in itself)  add 2 rounds of Feta (cubes) and  1 x can 400g chickpeas, some spinach and mix.

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Oven Temperatures

  • 325° F
  • 350° F
  • 375° F
  • 400°F
  • 165° C
  • 177° C
  • 190° C
  • 200° C
  • Slow
  • Moderate
  • Moderate
  • Moderately Hot

This article was printed from Home-Cooking-Haven.com.com

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