Artichoke Orzo And Sun Dried Tomato Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.
• Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
• Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.

Steps:

• Cook 1 cup orzo as the label directs. Drain, reserving 1/4 cup cooking water. Toss the orzo and cooking water with 2 cups baby arugula, 1/4 cup each chopped sun-dried tomatoes (not oil-packed) and parmesan, 2 tablespoons butter and 1 teaspoon lemon zest; season with salt and pepper.

Steps:

• 1. Cook orzo according to package directions. Rinse and set aside.
• 2. In a large bowl, toss orzo, spinach, sun-dried tomatoes, onion olives and artichoke.
• 3. Pour 1/2 of the artichoke liquid over the salad, season with salt and pepper, toss again. (You can add more liquid to taste.).
• 4. Sprinkle feta over salad and lightly toss.
• 5. Serve and enjoy!

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
• Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
• In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

Steps:

• Convection Oven Preparation Pre-heat Oven to 350 degrees on any setting. (If roasting meat or poultry, use whatever function the meat uses, if cooking alone, you may use bake) Use an oven and stove top proof pan (Dutch Oven). Heat Olive Oil in pan over medium heat...saute onions and garlic until just soft. Add 1/2 cup of liquid, pasta and seasoning...stir over medium heat for about 5 minutes. Add rest of ingredients and bring to a boil. Cover and cook in oven for 30 minutes...uncover and stir at 25 minutes...continue cooking uncovered. Remove from oven and fluff with a fork...be sure liquid has been absorbed...add garnish if desired.

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
• Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
• Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
• Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
• Stir pine nuts and balsamic vinegar into pasta.

Steps:

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