Pasta Salad

Name: Pasta Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 cup orzo pasta; 1 (14 ounce) can artichoke hearts, drained and quartered; 1/2 cup sun-dried tomato, cut into strips (not packed in oil); 1 yellow bell peppers (capsicum) or 1 orange bell pepper, cut into strips (capsicum); 1/2 small red onion, diced; 15 kalamata olives, pitted and halved; 1/2 jalapeno pepper, minced; 1/4 cup fresh parsley or 1/4 cup fresh basil, chopped; 1 garlic clove, minced; 2 ounces feta or 2 ounces goat cheese, crumbled; 2 tablespoons parmesan cheese, grated; 1/2 teaspoon salt (to taste); 1/4 teaspoon pepper (to taste); 1 (2/3 ounce) package good seasons Italian salad dressing mix; 1/4 cup cider vinegar (I like to use a bit more vinegar and reduce water accordingly); 1 teaspoon sesame oil or 1 teaspoon olive oil; 1/2 cup water, plus; 3 tablespoons water

(7)

Recipe by Kumquat the Cats fr

Not your typical pasta salad; it's better:D I got it from a coworker and I tweaked it at home. It came out so well I thought I would post it. Its popularity at work was due to adding dressing sparingly. Start with a quarter cup, then taste and adjust if you think it's necessary. I've included instructions for a low-fat Italian dressing that I made with an envelope of Good Seasons Italian dressing mix. If you're not concerned about your fat intake, you can follow package directions (or use your favorite Italian dressing). I was able to make this in 20 minutes by cutting veggies while orzo was cooking and served it as a one dish meal. A good pot luck dish too (can be doubled easily).

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

cup orzo pasta
1

(14 ounce) can artichoke hearts, drained and quartered
¹⁄₂

cup sun-dried tomato, cut into strips (not packed in oil)
1

yellow bell peppers (capsicum) or 1 orange bell pepper, cut into strips (capsicum)
¹⁄₂

small red onion, diced
15

kalamata olives, pitted and halved
¹⁄₂

jalapeno pepper, minced
¹⁄₄

cup fresh parsley or 1/4 cup fresh basil, chopped
1

garlic clove, minced
2

ounces feta or 2 ounces goat cheese, crumbled
2

tablespoons parmesan cheese, grated
¹⁄₂

teaspoon salt (to taste)
¹⁄₄

teaspoon pepper (to taste)
1

(2/3 ounce) package good seasons Italian salad dressing mix
¹⁄₄

cup cider vinegar (I like to use a bit more vinegar and reduce water accordingly)
1

teaspoon sesame oil or 1 teaspoon olive oil
¹⁄₂

cup water, plus
3

tablespoons water

DIRECTIONS

Cook orzo in 2 quarts water for 8-10 minutes or according to package directions and drain.
Add other ingredients up to Italian dressing mix and toss gently with a large spoon.
Combine the vinegar with 3 tablespoons water. Add Italian dressing mix and shake well. Add oil and rest of water and shake well. Measure out a quarter cup, pour over salad and toss gently.
Taste and add more dressing (a little at a time) if desired. Can be served immediately, at room temperature or chilled.

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