Recipe by Sharon123
It's great both hot AND cold. If you're taking it on a springtime picnic, family reunion, or tailgating, it's a great choice because there's no mayo in there to spoil. You could easily turn this into a complete meal salad with the addition of cooked meat or beans(I like edamame). The flavors are light and bright and sunny and even though its filling, you won't feel weighed down. From Menu Musings.
- 1 lb whole wheat orzo pasta
- 1⁄2 cup extra virgin olive oil, divided (EVOO)
- 1 medium red onion, chopped (about 1 cup)
- 4 large garlic cloves, finely minced (2 full Tbsp)
- 1 1⁄2 pints mixed red and yellow cherry tomatoes, cut in half (about 3 cups)
- 8 ounces marinated artichokes, in oil (Do not drain)
- 3 tablespoons capers, drained
- 5 tablespoons parsley
- 1 teaspoon kosher salt (not table salt)
- 1⁄2 teaspoon black pepper
- 2 large lemons, juiced (about 1/2 cup of juice)
- 1⁄2 cup chopped basil leaves
Directions See How It's Made
- Start the water to heat first. When boiling, add pasta and cook according to package direction - it will probably take around 10 minutes. Do not overcook.
- While water is heating, start on the dressing for the pasta. Saute onions and garlic in 1/4 cup oil a few minutes until they start to soften. Add tomatoes, artichokes, and capers. Cook for about 5 minutes on medium, then turn off the heat.
- Once pasta is cooked, reserve 1 cup of the cooking water. Drain the pasta, returning it to the large pot you cooked it inches Add back the reserved hot cooking water. Add the warm tomato and artichoke mixture to the cooked pasta. Add the remaining 1/4 cup oil and parsley and stir to let it warm through and wilt the parsley.
- Season with the salt and pepper. Stir in the lemon juice and chopped basil.