Sunday, November 25, 2012

Mediterranean Orzo Salad

Mediterranean Orzo Salad
Quick-Fix Vegetarian, page 61

Serves 4


1 1/2 cup orzo
1 clove garlic
2 Tbsp white wine vinegar
1 tsp Dijon mustard
1/2 tsp marjoram
1/4 cup olive oil
1/2 tsp salt
1 16-oz can chickpeas, drained and rinsed
1 6-oz jar artichoke hearts, drained
1/2 cup sun-dried tomatoes, oil-packed, cut into strips
1/2 cup olives, pitted
1/2 cup parsley, fresh, chopped
1/4 cup green onions, minced
1/4 cup pine nuts, toasted


  1. Cook orzo until tender, about 5 minutes in boiling water. Drain and rinse under cold water.

  2. For dressing, mince garlic; add to vinegar, mustard, marjoram, olive oil, salt, and pepper to taste in a food processor and blend well.

  3. In a large bowl, combined orzo, chickpeas, artichoke hearts, sun-dried tomatoes, olives, parsley, and green onions. Add dressing and toss to combine. Top with pine nuts.

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