Orzo Salad With Sun-Dried Tomatoes

Submitted by Dancer

"Veryyyyyyy Yummmmmmmmmmmy!"

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 12

ingredients

• 6 cups cooked orzo pasta (2 cups uncooked)
• 4 garlic cloves
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 tablespoon Dijon mustard
• 6 tablespoons balsamic vinegar
• 1 cup olive oil
• 2 cups sun-dried tomatoes packed in oil, drained and chopped
• 2 cups kalamata olives or 2 cups oil-cured olives, pitted and halved
• 1 bunch fresh parsley, finely chopped
• 1⁄4 - 1⁄2 cup fresh grated parmesan cheese

directions

1. In a large saucepan, cook pasta in boiling water until just tender, about 8 minutes.
2. Drain.
3. Place garlic, salt, pepper, mustard and vinegar into a food processor.
4. Process well.
5. Add oil, process briefly until well blended.
6. Pour over orzo while pasta is still warm.
7. Add tomatoes to pasta along with olives and chopped parsley.
8. Sprinkle with Parmesan cheese.
9. Toss again and adjust seasonings, if necessary.
10. Serve immediately, or refrigerate for later use (can be made earlier in the day).
11. Best served at room temperature.

Reviews

[jenselover]

Great recipe, with healthy ingredients, it was so yummy, even my 3 year old son liked it! I omitted the olives, (just because I don't care for them) and I mixed in feta cheese instead of the parm, still tasted great!! Great dish for parties.

 

[L-Burden]

Delicious! Followed the recipe except for using slightly less parsley. I will definitely make this again!

 

[salzer]

I made this as a side to take to a family Christmas dinner - everyone loved it and 2 people asked for the recipe. I think this would be great with oven roasted tomatoes if made in summer!

 

[mxmama]

Easy and delicious. I made it 2 days ahead and put it in a large ziplock to put in a cooler on our boat. Worked out perfectly! Even my super-picky kids and hubby loved it! I subbed black olives for the green, basil for the parsley and omitted the cheese. I'll be making this again soon.

 

[CaTo8067]

Very tasty and easy to make. I used the olive oil from the sun dried tomato jar for some extra flavor, and used less than half of a bunch of parsley. I omitted the olives, but that was just personal taste. This turned out to be a surprisingly flavorful, hearty dish. I would definitely make it again.