Orzo With Sun Dried Tomatoes And Kalamata Olives Recipes

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:

• 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:

• Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo until al dente and drain. Transfer to a large bowl. In a large skillet cook the onion and fennel in the butter over moderately low heat, covered, for 5 minutes. Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes. Add the vegetables to the bowl containing the orzo and stir in the sun-dried tomatoes, olives, all but 1/4 cup of the mozzarella cheese, basil and salt and pepper to taste. Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 minutes, or until golden brown.

Steps:

• Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.

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.