Mediterranean Lemon Pasta Salad

Lainey6605's Note:

This zesty make-ahead pasta salad is tossed with fresh Mediterranean flavors. Recipe is from Land O Lakes.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 4 ounces uncooked dried rosamarina pasta (orzo)
• 2 tablespoons butter
• 2 cups green bell peppers or 2 cups orange bell peppers, coarsely chopped
• 1 cup onion, coarsely chopped
• 2 teaspoons dried Italian seasoning
• 1 1/2 cups tomatoes, coarsely chopped
• 1/2 cup cucumber, coarsely chopped
• 1/4 cup finely chopped fresh parsley
• 1/4 cup pitted ripe black olives, drained and halved
• 1 (14 ounce) can quartered artichoke hearts, drained
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• Belgian endive, if desired
• chopped fresh parsley, if desired

Directions:

1. Cook pasta according to package directions.
2. Rinse with cold water.
3. Drain.
4. Meanwhile, melt butter in 4-quart saucepan until sizzling; add bell peppers, onion and Italian seasoning.
5. Cook over medium-high heat, stirring occasionally, until peppers are just tender (6 to 8 minutes).
6. Remove from heat.
7. Combine cooked pasta, pepper mixture and all remaining ingredients except Belgian endive and additional parsley; toss gently.
8. Cover; refrigerate at least 2 hours to blend flavors.
9. Garnish with Belgian endive and additional parsley, if desired.

Reviews

[Halcyon Eve]

This was delicious! Made it to go along with Greek Lemon Soup , and it made a good accompaniment. However, it was hard to taste the lemon in the salad after the lemony soup! I think I'd like a speck of garlic--maybe let it set with a crushed clove of garlic for a few hours--and perhaps a bit more lemon. I also subbed olive oil for the butter and added pepper. Otherwise made as directed, without the endive or parsley garnishes. DH loved it; DS didn't, but that's no surprise as he hates tomatoes. Definitely will make this again (and again...and again)! Thanks so much for posting, Lainey! Made for Photo Tag game.